Prawn salad with avocado dressing

Avocado dressing

• 6 sprigs fresh coriander, stalks and leaves, cut into thirds
• 1 garlic clove
• 1 avocado, flesh only
• 2 tbsp Greek-style natural yoghurt
• 3 tsp avocado oil
• 60 g lemon juice
• ¼ - ½ tsp salt
• ¼ tsp paprika
• ¼ tsp ground black pepper

Prawn salad

• 500 g water
• 150 - 200 g frozen edamame beans
• 500 g raw prawns, peeled and deveined
• salt, to season
• ground black pepper, to season
• 1 tbsp lemon juice
• ½ tsp Tabasco® sauce, to taste (optional)
• 2 baby cos lettuce, cut into quarters lengthways
• 2 Lebanese cucumbers, peeled into ribbons