Step 1

Add the cilantro, flat leaf parsley, olive oil, garlic, shallot, jalapeno, oregano, red wine vinegar and salt into a food processor.

Step 2

Blitz until completely pureed into a sauce.

Step 3

Cut 3 green tomatoes into medium-sized cubes. Cut the 4th green tomato into 6-8 wedges.

Step 4

Cut the avocado in half. Discard the skin and the pit. Dice half the avocado into medium-sized cubes. Slice the other half thinly and gently fan it out.

Step 5

Peel the cucumber. Dice into medium-sized cubes without the seeds.

Step 6

Coat the prawn cutlets with 3/4 of the chimichurri sauce. Bring a fry pan to medium heat and add 1 tbsp of avocado oil. Pan fry for 2 minutes on each side.

Step 7

In a medium-sized mixing bowl, add the diced green tomatoes, avocado and cucumber. Mix gently and place the mixture on one side of the serving platter.

Step 8

Place the cooked prawns on the other side of the plate.

Step 9

Place the wedges of green tomatoes around the plate.

Step 10

Place the avocado fan on top of the salad.

Step 11

Drizzle some of the cilantro chimichurri sauce on top or serve in a small bowl on the side in case anyone wants more.

Step 12

Season with salt and pepper to taste.

Step 13

Serve immediately.