Prawn salad with avocado cream

This delicious starter is like a modern take on the classic prawn cocktail.

Squeeze juice from 1 lime and set aside. Peel and segment remaining 2 limes and place in a bowl with cucumber. Blend avocado flesh in a blender with coconut cream and lime juice until smooth, then season.
Add salad leaves to bowl with lime segments and cucumber, then toss with olive oil and season. Spread avocado cream in the centre of 4 serving plates, top with some salad. Place 4 prawns on top of each plate. Drizzle with chilli oil to serve.

Source

3 limes

1/2 telegraph cucumber, finely sliced

2 avocados

5 tbsp coconut cream

2 cups baby salad leaves

1/4 cup olive oil

16 cooked prawns, peeled, deveined, leaving tails intact

2 tbsp chilli oil*, to drizzle

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