For the dressing, in a small bowl, whisk together 45 ml lime juice, 30 ml olive oil, and the mustard. Season with salt and pepper to taste. Set aside.

In a large pan, heat the remaining olive oil over medium heat and sauté the prawns for 2 minutes. Season with the remaining lime juice and salt and pepper to taste. Set aside.

In a large bowl, carefully toss the greens, avocados, cheese, red sweet pepper, walnuts, and reserved prawns. Serve with the mustard dressing.


  • Dressing
  • 60ml lime juice, divided
  • 45ml olive oil, divided
  • 15g Dijon mustard
  • Salt and pepper
  • Salad
  • 250g peeled and cooked medium prawns
  • Salt and pepper
  • 150g mixed greens
  • 2 avocados, pitted, peeled, and sliced
  • 1 camembert cheese, approximately
  • 250g, sliced 1 medium red sweet pepper, seeded and cut into thin strips
  • 60g walnuts, chopped

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