Prawn Salad with Avocado

Instructions

1. Prepare the Prawns

   2 min hands-on

   • Place the raw shrimp in a bowl.
   • Season with a pinch of salt and black pepper.
   • Drizzle with olive oil and toss to coat.

2. Cook the Shrimp

   5 min hands-on3 min waiting

   • Heat a frying pan over high heat.
   • Add seasoned shrimp and cook for 2 minutes on each side until bright pink and cooked through.
   • Transfer to a bowl and set aside to cool slightly.

3. Make the Green Dressing

   6 min hands-on

   • Rinse and dry coriander leaves, reserving a small handful for garnish.
   • Add remaining coriander to a blender with lime juice, chopped jalapeños, garlic, onions, and half the cucumber.
   • Add a pinch of salt and blend until smooth.
   • Adjust consistency with water or lime juice if needed.

4. Prepare the Vegetables

   5 min hands-on

   • Slice the remaining jalapeño into thin rounds.
   • Thinly slice the remaining cucumber.
   • Dice zucchini and avocado into bite-sized cubes.
   • Quarter the tomato and thinly slice the red onion.

5. Assemble the Salad

   3 min hands-on

   • In a large bowl, combine shrimp, jalapeños, cucumber, zucchini, avocado, tomato, and red onion.
   • Pour the green dressing over the mixture and add olive oil.
   • Toss gently to coat evenly.

6. Serve the Salad

   2 min hands-on

   • Transfer to a serving dish or plates.
   • Garnish with reserved coriander leaves.
   • Serve with baked taco shells or enjoy as a standalone dish.
   • Cooking tips:
   • Allow the salad to sit for 5–10 minutes after tossing with the dressing to let the flavors meld together.
   • Ensure all ingredients are blended thoroughly for a silky dressing texture. Strain for a smoother consistency if preferred.
   • Keep jalapeño seeds for extra spice or remove them for a milder heat.
   • Use ripe but firm avocados to maintain texture and prevent mushiness.
   • Serve immediately to preserve freshness and vibrant color.