Prawn and Avocado Salad Recipe

SIZZLING PRAWN AND AVOCADO SALAD WITH LIME INFUSED OLIVE OIL.

1 bag of salad greens
2 avocados, sliced
1 Lebanese cucumber, thinly sliced
1 punnet cherry tomatoes, cut in half
1/4 cup fresh, flat leaf (Italian) parsley, torn
2 spring onions, finely sliced
1 tbsp crushed chilli
20 uncooked prawns, peeled and deveined, tails left on OR
20 pre-cooked prawns, tails left on if possible (no need to fry)
50 ml Hickory 's Run Lime Infused Olive Oil
20 ml Hickory 's Run Certified Organic Extra Virgin Olive Oil

Serves 4

Heat 20 mls Hickory's Run Certified Organic Extra Virgin Olive Oil in frying pan, add chilli and prawns. Cook the prawns for 1-2 minutes on each side, seasoning with salt and pepper. In a large salad bowl, combine salad greens, avocado, cucumber, parsley, spring onions and tomatoes and cooked prawns and gently toss, drizzle with 50ml of Hickory 's Run Lime Infused Olive Oil.

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