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This fresh prawn and pepper salad tosses juicy king prawns with crunchy bell peppers and a simple, zesty dressing. Perfect for a light lunch or quick summer dinner, it comes together in under 20 minutes.
1.
In a large pan, heat the oil over medium high heat.
2.
Add the onion and allow to cook for a couple minutes until they soften and become translucent.
3.
Add the peppers and continue to cook until they soften.
4.
Add the prawns and all the seasonings (paprika, chilli powder, cayenne) and cook for about 6 minutes, until the prawns are pink and cooked through.
5.
Add the lettuce, avocado, and tomatoes to a bowl. Add in your prawn pepper mixture and drizzle with the juice of 1/2 a lime.
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Storage information
Best made and enjoyed straight away. This is also delicious when eaten cold for lunch the next day. Store in the fridge for up to 3 days in an airtight container.
Tip
Mix through tinned black beans for a truly Mexican inspired and balanced plate.
Cost-saving tips
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