Easy Prawn Salad

For the dressing

• 2 tbsp olive oil
• 1 lime zest and juice
• 1 garlic clove minced
• ½ tsp dried chilli flakes

For the salad

• 250 g (scant 9 oz) pouch of precooked rice I used brown basmati and wild rice
• 250 g (scant 9 oz) cooked prawns or see notes
• 130 g ( 1 cup) baby peas frozen
• 130 g ( 1 cup) edamame beans frozen
• 1 avocado sliced
• 5 radishes sliced into thin rounds
• 5 spring onions sliced
• ½ red onion sliced into thin rounds
• 2 tbsp fresh flat leaf parsley finely chopped
• salt and pepper to taste