Prawn, Mango & Avocado Salad

• 400 g cooked tiger prawns
• 2 mangos, cut into 2cm cubes
• 2 avocados, cut into 2cm cubes
• 2 limes, plus lime wedges to serve
• ⅓ 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.

With thanks to Taste.com.au