Prawn, mango & avocado salad

This prawn salad showcases Australia's amazing seafood.

• 400g cooked tiger prawns
• 2 mangos, cut into 2cm cubes
• 2 avocados, cut into 2cm cubes
• 2 limes, plus lime wedges to serve
• 1/3 cup finely chopped coriander leaves
• 1 long red chilli, seeds removed, finely chopped
• 1 tablespoon honey
• 1 tablespoon avocado oil (see note) or extra virgin olive oil
• 1 butter lettuce, leaves separated
• Micro herbs (see note) (optional), to serve

Energy 1730kJ	Fat saturated 6.00g
Fat Total 28.00g	Carbohydrate sugars 17.00g
Carbohydrate Total 17.00g	Dietary Fibre g
Protein 20.00g	Cholesterol mg
Sodium 315.63mg

All nutrition values are per serve.

1. Step 1

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

2. Step 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. Step 3

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

Avocado oil is available from selected supermarkets and delis.

Micro herbs are from selected greengrocers.