Spinach, avocado & prawn salad

Three of my favourite LCHF ingredients go into this classic salad. It has a refreshing Asian twist, which is just perfect for a Spring or Summer lunch. It's also a 'low carbers' dream at just 2 carbs per serving.

Ingredients:
Serves Four
1 chilli (use a bird's-eye if you like it hot)
1 garlic clove, finely chopped
finely grated zest and juice of 1 lime
1 tbsp soy sauce
1 tbsp sesame oil
200g large peeled cooked prawns
140g young spinach leaves, washed and dried
2 avocados

Method:

1. Finely chop the chilli, removing the seeds if you don’t like too much heat. Mix in a large bowl with the garlic, lime zest and juice, soy sauce and sesame oil, then tip in the prawns and toss to coat. You can leave the prawns to marinate in the fridge for an hour or so.
2. Lift the prawns out of the marinade. Toss the spinach in the marinade until coated, then tip into a serving dish. Slice the avocados and tuck pieces in among-st the spinach with the prawns.

Just perfect .......

Original recipe idea here

All the best Jan