Cucumber and prawn salad with tangy lime dressing

Get into the holiday spirit with our cucumber and prawn salad and zesty lime dressing − a refreshing and nutritious addition to your festive summer gatherings.

INGREDIENTS

• 500g fresh prawns, peeled and deveined
• 2 cups baby salad leaves
• 2 cucumbers, thinly sliced
• I cup of halved baby tomatoes
• Olive oil for cooking prawns
• ¼ cup fresh coriander or mint leaves, chopped
• Salt and black pepper to taste

FOR THE TANGY LIME DRESSING:

•  tablespoons extra-virgin olive oil
• Zest and juice of 2 limes
• 1 clove garlic, minced
• 1 tablespoon honey
• Salt and black pepper to taste

INSTRUCTIONS

1. Cook the prawns: Heat a drizzle of olive oil in a large pan over medium - high heat . Seas n the prawns with salt and black pepper and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat and set aside.

2. Prepare the tangy lime dressing: In a small bowl, whisk together all the dressing ingredients. Taste and adjust seasoning as needed.

3. Assemble the salad: In a large salad bowl, combine the salad leaves, cucumbers, tomatoes, and cooked prawns. Add the dressing and gently toss everything together until the salad is evenly coated.

Cover the salad bowl and refrigerate for about 30 minutes to let the flavours develop. Garnish with chopped coriander or mint leaves.