Prawn, Mango Avocado Salad

This prawn salad showcases Australias amazing seafood.

The ingredient of Prawn Mango Avocado Salad

• 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 tbsp honey
• 1 tbsp avocado oil see note or extra virgin olive oil
• 1 butter lettuce leaves separated
• micro herbs see note optional to serve

The Instruction of prawn mango avocado salad

• 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

Nutritions of Prawn Mango Avocado Salad

fatContent: 413 47 calories
saturatedFatContent: 28 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 17 grams carbohydrates
fibreContent: 17 grams sugar
proteinContent: n a
cholesterolContent: 20 grams protein
sodiumContent: n a

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