Avocado & Prawn Salad with Lime Coriander Dressing

Photo: Skinnytaste

Ingredients

• 300 - 500g cooked peeled prawns (I've used the ones with their tails still on)
• 2 firm but ripe avocados, peeled & sliced
• 1 punnet cherry tomatoes, halved (about 2 cups)
• 1 handful blanched, topped & tailed green beans
• 2 handfuls mixed salad leaves or mesclun
• 1 handful roughly chopped or sprigged parsley

For the dressing:

• 2 tablespoons lite olive or canola oil
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped coriander
• 2 tablespoons cold water
• 1 tablespoon Asian fish sauce
• 1 teaspoon soft brown sugar
• 1 - 2 cloves garlic, crushed (½ teaspoon)

Method

Mix all dressing ingredients in a screw-top jar or mini blender.

Mix the salad ingredients on a large flat platter or shallow bowl. Keep cold in the fridge under a damp tea towel until ready to serve. Either drizzle the dressing over the salad or pass it around separately.