Preparation time 10 minutes
2 avocados, peeled, stoned and chopped
juice of 1 lime
6 cherry tomatoes, diced
1 tablespoon chopped coriander leaves
1–2 garlic cloves, crushed
gluten-free oatcakes or vegetable crudités, such as cucumber, peppers and carrots, to serve
Put the avocados and lime juice in a bowl and mash together to prevent discoloration, then stir in the remaining ingredients.
Serve immediately with gluten-free oatcakes or vegetable crudités, if liked.
For prawn & avocado salad, soak 200 g (7 oz) vermicelli rice noodles in boiling water until just tender. Drain, refresh under cold running water and drain again, then place in a bowl with 200 g (7 oz) cooked peeled king prawns, 2 peeled, stoned and sliced avocados, ½ thinly sliced cucumber and 4 sliced spring onions.
Whisk together 100 ml (3½ fl oz) coconut milk, the juice of 1 lime and a 2 cm (¾ inch) piece of fresh root ginger, peeled and grated, in a separate bowl. Pour over the salad and gently toss together to serve. Calories per serving 445