In this recipe, prawns, colourful peppers, red onion and avocado are tossed together in a garlicky lemon dressing. Leave it to sit for 2 hours before serving to let the flavours develop.
- 1kg cooked prawns, ready to eat
- 1 green pepper, 1 yellow pepper, 1 red pepper
- 2 red onions
- 4 garlic cloves
- Handful freshly chopped parsley
- 1 avocado
- 100ml extra-virgin olive oil
- Juice of 1 lemon or more to taste
- Salt and pepper
Slice the peppers in half. Remove the seeds and pith then thinly slice into strips. Thinly slice the red onions. Mince the garlic cloves. Slice the avocado in half, remove the stone and scoop out the flesh using a teaspoon.
Toss the prawns, peppers, onions, parsley and avocado together. Whisk the oil, lemon juice and garlic together. Pour over the salad ingredients. Season to taste with salt and pepper or add more lemon juice to taste.
Cover and leave to sit in the fridge for 2 hours before serving.