Spicy Prawn and Avocado Salad

Ingrédients

• 400 g large fresh prawns (large
• peeled and deveined)
• 1 tsp smoked paprika
• 2 garlic cloves
• finely chopped
• A pinch of cayenne pepper (to taste
• for extra heat)
• 1 ripe mango
• cut into cubes
• 2 ripe avocados
• sliced
• 1 romaine lettuce
• washed and torn into pieces
• Juice of 2 limes
• 2 tbsp olive oil
• 1 tsp chilli flakes (or fresh chilli
• finely chopped)
• 1 handful fresh coriander
• roughly chopped
• 1 tbsp sesame seeds
• toasted
• Salt and pepper
• to taste (use no more than 1/2 tsp salt for a milder version)

Préparation

1. 1

   Spicy Prawn and Avocado SaladWelcome to this fresh and spicy salad from Cookinglife, where we turn every meal into a tropical feast! 🌶️🥭🦐 This salad combines juicy prawns with creamy avocado, sweet mango and a zingy chilli-lime dressing for an explosion of flavours. Enjoy the perfect balance of heat, sweetness and freshness – ideal for a light lunch or evening meal that'll make your taste buds dance. At Cookinglife we say: "Taste life, one bite at a time!"Ingredients (serves 4)400 g large fresh prawns, peeled and deveined1 tsp smoked paprika2 garlic cloves, finely choppedA pinch of cayenne pepper (to taste, for extra heat)1 ripe mango, cut into cubes2 ripe avocados, sliced1 romaine lettuce, washed and torn into piecesJuice of 2 limes2 tbsp olive oil1 tsp chilli flakes (or fresh chilli, finely chopped)1 handful fresh coriander, roughly chopped1 tbsp sesame seeds, toastedSalt and pepper to taste (use no more than ½ tsp salt for a milder version)InstructionsHeat a large frying pan over medium-high heat with a drizzle of olive oil. Add the prawns, smoked paprika, garlic and a pinch of cayenne pepper. Cook the prawns for 2–3 minutes per side until pink and golden. Remove from the heat and leave to cool briefly.Make the dressing by combining the lime juice with 2 tablespoons of olive oil, chilli flakes and a pinch of salt and pepper. Stir well until you have a zesty vinaigrette.Place the torn romaine lettuce in a large salad bowl. Add the cooked prawns, mango cubes, avocado slices and half of the fresh coriander. Pour the chilli-lime dressing over the top and gently toss until everything is well coated.Toast the sesame seeds in a dry pan over low heat for 1–2 minutes until lightly golden and fragrant. Scatter over the salad for extra crunch.Serve the salad immediately on plates or in bowls. Garnish with the remaining coriander for a fresh finishing touch. Enjoy with a wedge of lime on the side for extra zing!Tips and variations from CookinglifeAt Cookinglife we love meals that are flexible and wholesome, so you can enjoy without compromise. For a low-salt version, cut out the salt entirely and use extra lime for flavour – ideal for a heart-friendly meal. Keep it gluten-free by checking all your ingredients (this salad is naturally gluten-free!) or add a sugar-free twist by swapping the mango for a little fresh ginger for extra kick without the sweetness. Try serving it in a wrap for a handheld version – "Where flavors come alive!" at Cookinglife. Bon appétit! 🥗