Who doesn't like a RIOT of colour on their plate? This salad, inspired by one on the menu at La Choza is uplifting, satisfying and healthy. Adding chilli garlic prawns gives it a little more substance for a complete meal but would also be good with shredded chilli marinated chicken too.

The only effort is shredding everything, not so much if you have a good food processor but I zip everything through my mandolin because I like a little danger in my life.

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Mexican Street Food Salad with Chilli Garlic Prawns
Serves 2

Ingredients
Half a red cabbage, shredded finely
3 carrots, peeled and sliced into thin discs
100g radishes, sliced into thin discs
Half red onion, shredded finely
Large handful of coriander, roughly torn

Dressing
Olive oil
Juice from 1 lime
Green chilli, finely chopped
Sea salt

Chilli prawns
Olive oil
200g raw king prawns, defrosted if frozen
Clove of garlic, crushed
Red chilli, finely chopped
Sea Salt

To serve 
Optional - sliced ripe avocado and toasted tortillas

Method
Prepare all of the ingredients for the salad base using a mandolin, food processor or sharp knife and patience.

Heat the olive oil for the prawns in a large frying pan, add the chilli (to your heat preference) and garlic, fry for a few seconds then add the prawns. Fry for a few minutes, turning regularly until cooked through. Season.

Dress the salad with a good glug of olive oil, lime juice (you need a lot) and green chilli (to your heat preference). Season with salt if it needs it.

Arrange on a plate, top with the prawns with the avocado slices along with the toasted tortillas if using.