Print Options:

Prawn, Mango & Avocado Salad

Yields1 Serving

 400 g cooked tiger prawns
 2 mangos, cut into 2cm cubes
 2 avocados, cut into 2cm cubes
 2 limes, plus lime wedges to serve
  cup finely chopped coriander leaves
 1 long red chilli, seeds removed, finely chopped
 1 tbsp Capilano Light & Smooth Honey
 1 tbsp avocado oil (see note) or extra virgin olive oil
 1 butter lettuce, leaves separated
 Micro herbs (see note) (optional), to serve
1

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

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.

3

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

Notes: Avocado oil is available from selected supermarkets and delis. Micro herbs are from selected greengrocers.
Nutrition Facts

Amount Per Serving
Calories 1730
% Daily Value *
Total Fat 28g44%

Saturated Fat 6g30%
Sodium 315.63mg14%
Total Carbohydrate 17g6%

Sugars 17g
Protein 20g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.