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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

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


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.


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.