The fresh colours and flavours of this salad are so summery and look especially good served on a big white plate
350g large headless cooked prawns, unpeeled
large handful basil leaves
few slices of cherry tomatoes
120g bag baby green salad leaves
For the dressing
2 tbsp lime juice
2 tsp clear honey
1 red chilli, deseeded and finely chopped
3 tbsp light olive oil
lime wedges, to serve
Peel the prawns, leaving the tails intact, then rinse and pat dry. Put all the dressing ingredients into a small bowl and whisk to mix.
Up to 1 hr before serving, peel and stone the avocados, then cut into thick slices and put in a large bowl with half the dressing. Mix lightly to coat all the slices (this prevents them turning brown). Chop the basil and add to the bowl along with the prawns. Toss everything together lightly. Scatter the leaves over a platter, then spoon the prawns, avocado,cherry tomatoes and basil mix over. Drizzle with the remaining dressing and serve with lime wedges for squeezing over.