Prawn, Mango & Avocado Salad

Serves: 4


  • 400g cooked tiger prawns
  • 2 mangos, cut into 2cm cubes
  • 1 avocado, cut in 2cm cubes
  • Zest of ½ lime
  • Juice of 2 limes, plus lime wedges to serve
  • 1/3 cup finely chopped coriander leaves
  • 1 long red chilli, seeds removed, finely chopped
  • 1 tbsp honey
  • 1 tbsp avocado oil or extra virgin olive oil
  • 1 butter lettuce, leaves separated


  1. Peel, devein and roughly chop half the prawns.
    Place in a bowl with mango and avocado.
  2. Add lime zest and juice in a small bowl with
    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 salad and
    serve with remaining prawns and lime.

Nutrition Information Per Serve:

Energy (cal) 280cal
Carbohydrate 26g
Protein 25g
Fat 9g
Fibre 5.5g


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