Serves 4
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For the dressing:

  1. Heat the oil in a frying pan over a medium-high heat. Add the garlic and prawns. Sprinkle over the chilli powder and cook for a few minutes per side until the prawns are pink and have begun to curl.
  2. Slice the avocados and add to a bowl with the prawns, spinach leaves and cucumber.
  3. Purée all of the ingredients for the dressing until smooth. Toss with the salad, then serve with the coriander and peanuts sprinkled over the top.

Nutrition Facts

Per Serving 513kcals, 37g fat (7.5g saturated), 27.4g carbs, 11.1g sugars, 23.2g protein, 9.1g fibre, 0.813g sodium

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Gambas al ajillo