Fresh, light snd super tasty
For 2 people
150 g cooked and peeled prawns
1 small iceberg salad
40g cashew nuts
For the dressing
1 lime juice
1/2 red chilli
1 teaspoon fish sauce
3 tablespoon olive oil
Peel and slice the grapefruit. Cut each slice in half. Keep them in a salad bowl.
Peel and slice the avocado. Add it to the bowl. Add the prawns and washed salad leaves.
Wash the fresh herbs. Chop them and add them to the bowl.
Put the cashew nuts in a frying pan on medium heat without oil. Cook for a few minutes until they get golden. Let them cool down and chop them.
Wash and thinly chop the chilli. Mix all the dressing ingredients.
Before serving poor the dressing in the bowl and mix.
Serve in plates and top with the toasted chopped cashew nuts.