Charred BBQ prawn, avocado & herb salad with cucumber lime dressing
Serves 6-8 people

500g cooked prawns peeled
2 golden shallot, thinly sliced
1 ripe Hass avocado diced 2cm
2 long red chilli chopped finely
1 continental cucumber cut into strips
50g snow pea sprouts
Bunch of mint
Bunch of coriander
Bunch of basil

Cucumber-lime dressing
100g of continental cucumber
5g of coriander leaves
1 tsp of honey
Juice from 2 limes
SQ Sea Salt

For the dressing combine all the ingredients into a processor and blend until smooth, strain through a sieve

Toss all the ingredients in a bowl, drizzle with the cucumber-lime dressing and serve right away

Wine Suggestion: Dry Riesling or Semillon