How to make prawn and raspberry salad

Prawn and raspberry salad

Serves: 1 Prep time: 5 mins

For the salad

200g prawns
50g raspberries
50g washed spinach
25g alfalfa sprouts
1/2 avocado sliced
1/2 red onion sliced

For the dressing

1 finely chopped garlic clove
1 grated zest and juice of 1 lime
1 fresh chili
1 tbsp sesame oil
A handful of fresh coriander
1 tbsp soy sauce

Finely chop the chilli, and remove the seeds. Add to a large bowl with the crushed garlic, chopped coriander, lime, soy sauce and sesame oil. Put 20% of the sauce on the side to use as dressing. Add the prawns to the remaining mixture and let them marinate in the fridge for circa 1 hour.

Put the prawns on skewers and lightly grill the prawns for a few seconds on each side. Once grilled drizzle some extra dressing on the prawns.

Toss the fresh spinach in a large bowl with the last of the dressing and mix until coated; then add to a plate. Add the raspberries, slice an avocado, red onion and add some alfalfa sprouts.

Alternate: This also tastes beautiful in a tortilla wrap. Grill the tortillas for 30 seconds on each side, pop the ingredients in and devour!

Recipe from berryworld.com