Ingredients

455g (1lb) large, cooked, peeled tiger prawn tails, fresh or defrosted
1 large ripe avocado pear, peeled, stoned and sliced
juice of half a lemon
1 x 100g (3and a half oz) bag mixed lettuce leaves
fresh chopped chives, to garnish

Dressing

3 x 15ml spoon (3 tablespoons) sunflower oil
2 x 15ml spoon (2 tablespoons) white wine vinegar
3 x 15ml spoon (3 tablespoons) fresh orange juice
salt and black pepper

Serves 3-4

NUTRITIONAL VALUES PER PORTION (APPROX) 386-290 Kilocalories; 29-22g Protein; 5-3g Carbohydrate; 27-20g Fat; 3-2g Fibre.

Method

In a large bowl combine the salad ingredients together except the chives and the dressing.

Meanwhile prepare the dressing: Place the ingredients into a screw topped jar and shake well.

Pour a little over the salad and garnish with the chopped chives. Serve remaining dressing with the salad.

Serve with crusty French or garlic bread.

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