Prawn, Mango and Avocado Salad


400g cooked tiger prawns

2 mangos, cut into 2cm cubes

2 avocados, cut into 2cm cubes

2 limes, plus lime wedges to serve

1/3 cup finely chopped coriander leaves

1 long red chilli, seeds removed, finely chopped

1 tablespoon honey

1 tablespoon avocado oil (see note) or extra virgin olive oil

1 butter lettuce, leaves separated

Micro herbs (see note) (optional), to serve





Step 1

Peel, devein and roughly chop half the prawns. Place in a bowl with mango and avocado.

Step 2

Grate the zest of half a lime, then juice both limes. Place the lime zest and juice in a small bowl with the coriander, chilli, honey and oil. Whisk to combine and season well. Pour over prawn mixture and toss to combine.

Step 3

Divide lettuce among plates, fill with the salad and serve with the remaining prawns, lime and micro herbs, if using.