Ingredients (for 1 serving):
Holy Avocado cuts
A few leaves of romaine or little gem lettuce
100g cooked and peeled prawns (e.g. cocktail prawns)
½ small red onion, thinly sliced
1 tbsp lime juice
1 tbsp extra virgin olive oil
Salt and pepper, to taste
Optional: Marinate the red onion in lime juice for 10–15 minutes for a light pickled effect.
Instructions:
Wash and pat dry the lettuce leaves. Arrange them neatly on a plate.
Distribute the prawns and Holy Avocado cuts evenly over the lettuce.
Add the red onion slices, pickled if marinated.
In a small bowl, whisk together the lime juice and olive oil. Season with salt and pepper to taste.
Drizzle the dressing over the salad just before serving.