- Divide the salad leaves between 2 plates or lunchboxes.
- Add the avocado, peppers, marinated veg and tomatoes. (If preparing ahead cover each portion of avocado with a little lime or lemon juice). Top with the prawns.
- Make the dressing by whisking together the lime juice, olive oil, garlic purée and season with salt and pepper or just shake together in a small jam jar.
- Dress the salad to eat now or put in a small pot to pour over later.
If you prefer, replace the dressing with a spicy mayo: mix 2 tbsp mayonnaise with a couple of drops of Sriracha or hot chilli sauce, to taste.
Serve on the side or put it in a little pot if taking for lunch.