Prawn, Mango and Avocado Salad

 
Ingredients
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

Method

• 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.