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Ingredients
- 250gm green prawns, deveined
- 1 kaffir lime leaf, finely shredded
- 2 tbsp lime juice
- ¼ cup red capsicum, finely diced
- 2 tbsp spring onion, finely sliced
- ¼ tsp green chilli, finely minced (optional)
- Pinch of sea salt
- 1 punnet of cherry tomatoes (250gm), halved
- ½ avocado, sliced finely
- 1 Lebanese cucumber, cut into cubes
- 2 tbsp Thai basil finely sliced
- 1 tbsp coriander, roughly chopped
Method
Prepare the prawns, by placing them into a small pot of boiling water and simmer for 3 minutes or until cooked. Drain and allow to cool.
Stir together the lime leaf, lime juice, red capsicum, spring onion, chili and sea salt. Place this into a salad bowl and gently add the tomatoes, avocado, cucumber, herbs and prawns. Stir well and serve at room temperature.
