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Garlic and chilli prawn salad with avocado and white beans

  • Time to make: 10 mins
  • Serving: 4 people
Ratings: 4.5
Ingredients

Ingredients

  • 2 x 400g cans cannellini beans, rinsed, drained
  • 1 large Lebanese cucumber, trimmed, diced
  • 1 small avocado, diced
  • 150g roast red capsicum, drained, chopped
  • 4 cups mixed baby spinach and rocket
  • 1 tablespoon lime juice, plus lime wedges, to serve
  • 2 teaspoons olive oil
  • freshly ground black pepper
  • 300g peeled garlic prawns
  • ½ teaspoon dried chilli flakes
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Put beans, cucumber, avocado, roast red capsicum, baby spinach and rocket in a large salad bowl. Whisk lime juice and olive oil in a small jug then add to bowl. Toss until well combined and season with pepper.

    2 Cook prawns with chilli flakes in a large non-stick frying pan for 2-3 minutes, or until prawns are just cooked through.

    3 Top salad with prawns and serve with a lime wedge.

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