AVOCADO, PINEAPPLE AND PRAWN SALAD
2 avocados, cut into chunks
2 small red chilies, seeded and finely sliced
½ small pineapple, peeled and diced
½ cucumber, seeded and sliced
½ red onion, finely sliced
a good handful each of fresh coriander and mint leaves
2 tbsp fresh lime juice
1 tbsp vegetable oil
12 cooked prawns, defined. (You can peel and cut them if you like)
Lettuce – optional
Cherry tomatoes – optional
**Can be served on bed of lettuce with cherry tomatoes**
Gently toss the avocados, chilies, pineapple, cucumber, red onion, coriander and mint with the lime juice, a decent amount of salt, the oil and prawns.
Taste for seasoning.
Then toss the salad on a large plate (or individual plates) and serve.
**Different cooked seafood can be used in this dish.
Photo: Chireen Buitendag