Ingredients: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 tbs honey
1 tbs avocado oil (see note) or extra virgin olive oil
1 butter lettuce, leaves separated
Micro herbs (see note) (optional), to serve
Instructions:
Step 1
Peel, devein and roughly chop half the prawns. Place in a bowl with mango and avocado.
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.
Step 3
Divide lettuce among plates, fill with the salad and serve with the remaining prawns, lime and micro herbs, if using.
Source: http://www.taste.com.au/recipes/24226/prawn+mango+avocado+salad
