A low calorie seafood salad with fragrant Asian flavours, sweet chilli and a scattering of coriander.
Ingredients:
2 oranges
1 Little Gem lettuce, leaves separated
1 ripe avocado
140g cooked king prawns
1 small red onion, finely sliced
small bunch coriander, leaves picked
2 tbsp sweet chilli dipping sauce
juice ½ lime
Method:
1. Stand each orange on a board and cut away the peel and pith with a sharp knife. Cut the oranges into 1cm slices.
2. Arrange the lettuce on 2 plates. Halve, stone and peel the avocado, then slice. Place the avocado on top of the lettuce leaves and scatter the prawns on top.
3. Divide the orange slices, onion and coriander leaves between each plate and toss together very lightly. For the dressing, mix the dipping sauce and lime juice together and season with black pepper. Spoon over the salad and serve.
Source: Good Food