Prawn, Avocado and Mango Salad with Lime Dressing
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 225 g Cooked King Prawns
- 1 Mango (cut into chunks)
- 1 Avocado (de-stoned and sliced)
- ½ Red Onion (finely chopped)
- 100 g Cherry Tomatoes (halved)
- 80 g Salad Leaves
- 1 tbsp Fresh Coriander (finely chopped)
- 1 tbsp Dijon Mustard
- 1 tbsp Honey
- 1 Lime (juice only)
- 1 tbsp Extra Virgin Olive Oil
- ¼ tsp Salt
- ¼ tsp Pepper
Method
- Make the dressing - whisk together the extra virgin olive oil, lime juice, honey, dijon mustard, salt, and pepper in a small bowl or jug.
- Prep the vegetables and fruit;Dice the mango into chunks (or use ready prepared mango chunks for ease).Cut the avocado lengthwise around the stone then open the two halves to expose the stone. Use a spoon to remove the stone then scoop out the flesh from each half and slice with a knife.Halve the cherry tomatoes.Finely chop the red onion.Finely chop the coriander.
- Place the salad leaves into a large bowl, top with the prawns, mango, avocado slices, cherry tomatoes, and chopped red onion. Drizzle over the lime dressing (you won't need all of it, but it keeps well in the fridge for up to 2 weeks) and garnish with chopped coriander.