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Prawn, Mango and Avocado Salad

Prawn, Mango and Avocado Salad






Serves 4-6

  • 400g cooked tiger prawns
  • 1 mango, cut into 2cm cubes
  • 1 avocado, cut into 2cm cubes
  • 4-6 cups of fresh lettuce leaves
  • Pea shoots to garnish (optional)

Dressing Ingredients

  • 2 limes, plus wedges to serve
  • 1/3 cup finely chopped coriander leaves
  • 1 long red chilli, seeds removed and finely chopped (optional)
  • 1 tablespoon honey (optional)
  • 1 tablespoon extra-virgin olive oil
  • Sea salt and freshly ground black pepper, to taste


  • Peel and devein the prawns. Place in a bowl with mango and avocado.
  • Combine in a screw top jar the grated zest of 1 lime, juice of 2 limes, coriander, chilli and honey if using, salt, pepper and oil. Secure lid tightly and shake until well combined.
  • Pour over prawn, mango and avocado mixture and toss to combine.
  • Spread washed lettuces leaves onto a flat serving dish, top with prawn mixture, garnish with pea shoots and lime wedges.