Lemony Prawns Avocado And Tomato Salad

With a perfect ratio of protein and beneficial fats, this SUPER FRESH tasting chopped salad will keep us full for hours!
If you can, use a variety of coloured cherry tomatoes to add a very lovely touch!
For future parties or get-togethers, consider doubling or tripling this salad recipe.

Your salad can be prepared in advance, keeps well in the refrigerator for several hours, and gains even more flavour from the blending and combining of flavours over time.

If your avocado is well covered in the oil/lemon juice mixture, it should hold its green colour for a considerable amount of time.

Ingredients:

1. One pound of uncooked, peeled and deveined prawns
2. I use avocado oil for cooking and olive oil for drizzling or dressing.
3. Two tablespoons of olive or avocado oil, divided
4. one or two raw garlic cloves, chopped or squeezed
5. Diced 8 ounces of assorted cherry tomatoes, chopped
6. 1 large fresh lemon, chopped with both the juice and zest of sea salt and freshly ground black pepper,
7. chopped and seeded a decent handful of fresh cilantro or flat-leaf parsley leaves

Directions:

1. A big skillet filled with one tablespoon of oil is heated over medium-high heat. Cook the prawns for 3–4 minutes, or until they turn pink and lose their translucent quality, after adding them and the minced garlic.
2. After adding sea salt and pepper to taste, remove the prawns from the heat source. Place cooked prawns, diced avocado, diced tomatoes, sliced chilli and chopped cilantro leaves in a big bowl.
3. Pour in the remaining tablespoon of oil, squeeze in the fresh lemon juice, add the zest, and toss everything together very gently. To suit your taste, adjust the seasonings.
4. Taste and adjust the seasonings to your liking. Although this salad keeps well in the refrigerator for a day or two, I prefer to eat it within a few hours of making it.