Wash the baby spinach thoroughly and leave it to drain well. Halve the lime and squeeze out the juice.
Scoop the flesh out of the avocado and mash it with a fork into a chunky guacamole. Mix in some of the lime juice and the salt.
Heat the olive oil in a frying pan. Fry the prawns briefly until pink all over and cooked through.
Add the chilli flakes to the prawns and drizzle over the remaining lime juice. Toss everything briefly once.
Arrange the baby spinach on plates. Spoon the guacamole on top and scatter the warm prawns straight over it.
Good to know
When you're short on time, this dish is a real comfort. Creamy, fresh and warm all at once – without any fuss. Just the kind of food that's satisfying yet feels light.
Swaps
Prawns → salmon fillet (also provides protein and naturally has more omega-3 fatty acids). Baby spinach → rocket (also contains bitter compounds and brings more of a peppery kick). Olive oil → avocado oil (stable at high heat, mainly monounsaturated fats). Chilli flakes → fresh parsley (milder, contains vitamin K, with a fresh aroma).
Allergens
The dish contains crustaceans as an allergen. Leave out the chilli flakes for children, and during pregnancy always cook prawns right through.
