Prawn, Mango and Avocado Salad

Tuesday, 4 August 2015

Prawn, Mango and Avocado Salad

 Prawn, Mango and Avocado Salad

Serves 2


150g cooked and peeled king prawns

1 x red chilli deseeded and finely sliced

Handful fresh coriander leaves finely chopped

2½ tbsp extra virgin olive oil

1 avocado

½ ripe mango

1½ cup cherry tomatoes

2 handfuls mixed salad leaves

6 spring onions finely chopped

1 lemon

1½  tsp chilli flakes

Salt and Black pepper


First of all marinade prawns in 2tbsp extra virgin olive oil, chopped red chilli, half of the coriander leaves and a grind of salt and pepper, stir to coat prawns then refrigerate and leave for 30 minutes/1 hour.

Halve avocado then slice ready to be split between plates, chop mango into roughly sized small pieces and halve cherry tomatoes.

Place mixed salad leaves onto plates and arrange avocado, mango, cherry tomatoes and spring onions onto bed of leaves then add prawns and finish with leftover coriander leaves ½ tbsp of extra virgin olive oil drizzled over the top, a squeeze of lemon juice and chilli flakes.

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