Steps

• 1. Peel and devein the prawns. Rinse them under cold water and pat them dry with a paper towel. Set aside in a bowl.
  2. Slice the avocados in half, remove the pit, and scoop the flesh out. Slice the avocado into thin pieces and set aside.
  3. Thinly slice the red onion and cucumber. Place the mixed salad greens, cucumber, onion, and avocado in a large mixing bowl.
  4. Heat 1 tablespoon of olive oil in a pan over medium heat. Once hot, add the prawns and cook for 2-3 minutes on each side, or until they turn pink and are fully cooked through. Remove from heat and set aside to cool slightly.
  5. In a small bowl, whisk together 1 tablespoon of lemon juice, salt, and pepper to make a simple dressing.
  6. Once the prawns have cooled slightly, add them to the mixing bowl with the avocado and salad greens. Drizzle the lemon dressing over the salad and toss gently to combine all ingredients evenly.
  7. Garnish with fresh chopped coriander and optional sliced red chilli for an extra burst of flavour and spice. Serve immediately and enjoy!