Chorizo and prawn salad with avocado and feta


Now that summer is sort of here in the UK I am craving healthy salads.

Here is my recipe for a salad packed with enough ingredients, flavour and kick to be a main course. Don’t forget that  you could easily double or triple the ingredients if you want to serve this at a barbecue.



200 grams prawns

1 chorizo sausage ring thickly sliced

1 bag of spinach leaves

1 bag of snap peas

2 avocados cut into cubes

1/2 block feta cut into cubes

1 red pepper

2 lemons

3 chopped spring onions

1 teaspoon of smoked paprika (as I like to measure it- 4 shakes of smoked paprika)

3 table spoons of sweet chilli sauce or smoked chipotle

  1. Boil water in a pot over a medium heat. Once it starts bubbling cook the snap peas for 2 minutes before quickly draining the hot water and leaving the peas under cold running water.
  2. When the snap peas have cooled down, roughly chop them into small pieces and put them aside.
  3. Slice the red pepper into long, thin slices before cooking it over a medium heat
  4. When the pepper softens add the prawns, chorizo and lemon slices to the pan.
  5. Whisk together the juice from half a lemon with the smoked paprika and two tablespoons of either sweet chilli or smoked chipotle (you are welcome to use both) before pouring the sauce onto the pan.
  6. Toss the spinach, feta, snap peas and avocado together before squeezing half of a lemon over the leaves along with the rest of the sweet chilli/smoked chipotle.
  7. When the peppers are completely soft, remove the pan off the heat before tossing all the ingredients together.
  8. Serve warm.


Bon Appetit!