300 – 500g cooked & peeled prawns (I’ve used the ones with their tails still on)
2 firm but ripe avocados, peeled and sliced
1 punnet cherry tomatoes, halved (about 2 cups)
1 handful blanched green beans, topped & tailed
2 handfuls mixed salad leaves or mesclun
1 handful roughly chopped or sprigged parsley

For the dressing
2 tablespoons lite olive or canola oil
2 tablespoons fresh lime juice
2 tablespoons chopped coriander
2 tablespoons cold water
1 tablespoon Asian fish sauce
1 teaspoon Chelsea Soft Brown Sugar
1 – 2 cloves garlic, crushed (1/2 teaspoon)

Mix the salad ingredients on a large flat platter or shallow bowl. Keep cold in the fridge under a damp tea-towel until ready to serve.
Mix all dressing ingredients in a screw top jar or mini blender. Either drizzle the dressing over the salad or serve separately.