Mix 180 g King prawns with 0.5 teaspoon Olive oil, 10 g Fresh coriander (cilantro), 2 Garlic clove, juice of 1 Lime and 1 teaspoon Red chilli flakes. Add to a hot pan and fry for 2 minutes.
Make 100 ml Lemon vinaigrette and dress 240 g Mixed lettuce leaves. Transfer to a serving bowl.
Top the lettuce with 0.25 Cucumber, 1 Avocado, 1 Red onion and the cooked prawns.
Notes
To store unused halves of avocado, wrap it tightly with plastic wrap and place in fridge - it will be good until the next day. Don't worry if it goes a little brown, as you can just scrape that bit off and you will be left with bright green avocado.
If you are using raw prawns, then cooking times will vary. Make sure prawns are fulling defrosted if you are using frozen prawns.
Sprinkle some chopped spring onions (scallions) on top for some extra crunch.