Ingredients:

1. One pound of uncooked, peeled and deveined prawns
2. I use avocado oil for cooking and olive oil for drizzling or dressing.
3. Two tablespoons of olive or avocado oil, divided
4. one or two raw garlic cloves, chopped or squeezed
5. Diced 8 ounces of assorted cherry tomatoes, chopped
6. 1 large fresh lemon, chopped with both the juice and zest of sea salt and freshly ground black pepper,
7. chopped and seeded a decent handful of fresh cilantro or flat-leaf parsley leaves

 

Directions:

1. A big skillet filled with one tablespoon of oil is heated over medium-high heat. Cook the prawns for 3–4 minutes, or until they turn pink and lose their translucent quality, after adding them and the minced garlic.
2. After adding sea salt and pepper to taste, remove the prawns from the heat source. Place cooked prawns, diced avocado, diced tomatoes, sliced chilli and chopped cilantro leaves in a big bowl.
3. Pour in the remaining tablespoon of oil, squeeze in the fresh lemon juice, add the zest, and toss everything together very gently. To suit your taste, adjust the seasonings.
4. Taste and adjust the seasonings to your liking. Although this salad keeps well in the refrigerator for a day or two, I prefer to eat it within a few hours of making it.