Sweet and sour Thai flavours are a top match for creamy avocados and meaty prawns.


  • 2 avocados, halved, stone removed, peeled, thickly sliced
  • 24 cooked prawns, peeled leaving tails intact, deveined
  • 1 Lebanese cucumber, trimmed, peeled into ribbons
  • 1 1/2 tablespoons fresh lime juice
  • 1 1/2 teaspoons brown sugar
  • 1 1/2 teaspoons fish sauce
  • 1/2 cup fresh coriander sprigs


  1. Divide the avocado, prawns and cucumber among serving bowls.
  2. Combine the lime juice, sugar and fish sauce in a small bowl. Stir until the sugar dissolves.
  3. Drizzle the lime mixture over the salad. Top with coriander sprigs and season with pepper.