Stick to that healthy diet!

It's about that time – we're one month in to the new year, and all our lofty resolutions are starting to feel a bit too high-in-the-sky. Luckily, we've got some quick fixes for you.

If your New Years' resolution was to ditch the chips and get friendly with salad, we've got an easy and delicious recipe lined up that's perfect for this hot weather.

Or if this heat is making cooking seem out of the question (trust us, we all have those days) cool off with an icy drink from Boost Juice – or sneak in a little treat from Gelatissimo – everyone's got to have a cheat day, right?! 

This incredible salad balances the richness of prawn and avocado with a tangy, Asian-style dressing made with herbs and coconut milk. Colourful and striking in presentation, this salad makes an excellent entree or a complete meal in itself.

This recipe serves four.

Ingredients

• 500g peeled green prawns (tails intact)
• 1 long fresh red chilli, finely chopped
• 2cm piece fresh ginger, peeled, grated
• 1 garlic clove, crushed
• 2 limes, rind finely grated, juiced
• 60mL (1/4 cup) extra virgin olive oil
• 3 avocados
• 1/3 cup fresh coriander leaves, chopped
• 1/3 cup fresh mint leaves, chopped
• 1 1/2 tbsp finely chopped fresh chives
• 60mL (1/4 cup) coconut milk
• 2 tbsp water
• 450g papaya, deseeded, cut into wedges
• 1 iceberg lettuce, cut into wedges
• 2 tsp honey
• Toasted macadamias, chopped

Green Goddess Dressing:

1. Coarsely chop 1 avocado. Process with the coriander, mint, chives and 2 1/2 tbs lime juice in a food processor until almost smooth.
2. Add the coconut milk, water and 1 1/2 tbs of the remaining oil.
3. Season the dressing and process until mixture is smooth and well combined.

Avocado and Prawn Salad:

1. In a bowl, combine the prawns, chilli, ginger, garlic, rind from 1 lime, and 1 tbs of the oil. Season. Allow it to rest to develop the flavours.
2. Cut remaining avocados into wedges. Drizzle with a little of the remaining lime juice to prevent discolouration. Arrange with papaya and lettuce on a serving plate.
3. Combine honey and 1 tbs of the remaining lime juice in a bowl. Heat the remaining oil in a large non-stick frying pan over medium-high heat. Cook prawns, turning, for 4 minutes or until prawns change colour and are cooked through. Transfer to a plate. Drizzle with the lime mixture.
4. Top the salad with prawns. Spoon over green goddess dressing before sprinkling with the macadamia nuts and season to taste.