Prawn, Avocado and Tomato Salad

Serves 2, Total time 20 minutes

This has become a staple lunch for me. It’s really adaptable depending on what you have available to you - and is completely delicious while also being nutritious, healthy and filling. If you are vegetarian or vegan, substitute out the prawns and add some extra protein such as tofu or beans. This salad can be served either hot or cold.

Image Source: https://www.eatwell101.com/shrimp-avocado-salad-recipe
(This image is an example of how the finished product could look, linked recipe is different.)

Ingredients:
12 cherry tomatoes (on-the-vine work best)
1 red pepper
2 garlic cloves
6 chestnut mushrooms
2 handfuls of spinach
2 tbsp pesto
3 handfuls of kale
1 avocado
Juice of half a lime
Chilli flakes
Salt + pepper
200g raw prawns (1 packet)
Olive oil
1 bread roll or thick slice of bread (stale works best)

Method:
1. Preheat the oven to 180 degrees celsius.
2. Slice the pepper into thin slices. Place on a baking tray with the tomatoes and cover with 1 tbsp olive oil, a big pinch of sea salt and a crushed garlic clove. Place in the oven for 10 minutes.
3. Add 1 tbsp olive oil to a pan on medium heat. Add sliced mushrooms and half of a crushed garlic clove. Sauté for 5 minutes, stirring often. Then add the spinach and pesto and sauté for another minute. Remove from the pan and place in a large salad/mixing bowl. Keep this pan for the croutons & prawns.
4. Remove the veggie tray from the oven and add the kale, massaged with a bit of olive oil. Place back in the oven for 5 minutes.
5. Cut your bread roll/slice of bread into thick cubes and fry in the saucepan. There should be enough oil remaining from your vegetables but if you think the pan is a bit dry, add a tiny splash of olive oil. The croutons are best if they are stirred frequently & get coated in the remaining garlicky pestoey olive oil. Remove from the pan once crisp.
6. Mash the avocado together with the juice of half a lime, some chilli flakes, salt and pepper.
7. Place your prawns in the pan with the remaining half clove of garlic, a little olive oil and a few chilli flakes. Sauté for a few minutes until they change colour from grey to pink.
8. Remove your veg from the oven and add to the pestoey mushroom/spinach mixture in the bowl. Mix together throughly. Now add the prawns too and mix together well.
9. Now it is time to construct your salad bowl. Start by layering the veg then add a dollop of avocado to each and top with your crispy croutons. If you have any nuts or seeds, this is the time to add them too. Then serve!