70g fresh spinach or salad leaves
1 tbsp fresh coriander, chopped
5 cherry tomatoes, halved
185g (60g uncooked weight) cooked white or wholegrain basmati rice, drained and cooled in cold running water
200g cooked peeled prawns
50g ripe avocado, sliced
for the dressing:
1 tbsp olive oil
juice of 1 lime
a small pinch of sea salt
a small pinch of ground black pepper
zest of 1 lime, finely grated
1 red chilli pepper, sliced
Method:
Place all of the dressing ingredients, except for the chilli pepper, in a bowl and mix well.
Add the chilli pepper and stir.
Place the tomatoes, spinach/salad leaves, cooked rice and coriander in a large bowl.
Pour the dressing over the salad and stir well.
Transfer to a serving bowl and top with the prawns and avocado.
Serve.
Store any leftovers in an airtight container and refrigerate for up to 1 day.
Per serving:
593 calories25g fat
51g carbs
41g protein