Summer Avocado, Mango and Prawn Salad Recipe

• Course Main Dish

Prep Time

Cook Time

Servings

Ingredients

• 1 KG cooked large Australian Tiger prawns
• 2 ripe avocados, cut into cubes
• 2 ripe mangos, cut into cubes
• 120 g bag fresh baby rocket salad mix
• ½ red onion, finely diced
• 2 limes
• ⅓ cup coriander, finely chopped
• 1 long red chilli, sliced, seeds removed
• 3 tbs honey
• 3 tbs extra virgin olive oil
• salt and pepper to taste

Instructions

1. Peel prawns, or select the ‘Peeled Head off’ option on our website and we will do it for you.
2. Devein prawns, and place in a large bowl with chopped mangos and avocados, and rocket salad mix.
3. Grate the zest of one lime, then juice both limes.
4. Taking a second, smaller bowl, place lime zest and juice and combine with the oil, honey, salt, pepper and chilli. Whisk well.
5. Add coriander and onion to the zesty dressing, and stir through gently.
6. Pour mixture over prawns, avocados, mangos and salad. Toss to combine.
7. Divide between plates and serve immediately. This prawn salad recipe can also be enjoyed with a side of glass noodles, or a slice of crusty whole grain bread.