AVOCADO, PINEAPPLE AND PRAWN SALAD
- 2 avocados, cut into chunks
- 2 small red chilies, seeded and finely sliced
- ½ small pineapple, peeled and diced
- ½ cucumber, seeded and sliced
- ½ red onion, finely sliced
- a good handful each of fresh coriander and mint leaves
- 2 tablespoons fresh lime juice
- sea salt
- 1 tablespoon vegetable oil
- 12 cooked prawns, devained (You can peel and cut them if you like)
- lettuce, optional
- Cherry tomatoes, optional
Gently toss the avocados, chilies, pineapple, cucumber, red onion, coriander and mint with the lime juice, a decent amount of salt, the oil and prawns.
Taste for seasoning.
Then toss the salad on a large plate (or individual plates) and serve.
Notes:
Different cooked seafood can be used in this dish.
Can be served on bed of lettuce with cherry tomatoes.
Photo: Chireen Buitendag
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