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Prawn, Mango & Avocado Salad 

ingredients

  • 2 small heads of baby Cos lettuce, roughly torn or keep smaller leaves whole  
  • 1 bunch asparagus, cut into 2-3 cm pieces 
  • 1 punnet cherry tomatoes, sliced in half 
  • Flesh of 1 mango, sliced 
  • 1/4 red onion, thinly sliced 
  • 1 medium avocado, sliced
  • 700g cooked prawns
  • 1/4 bunch mint, leaves 
  • 100g feta cheese 
    Dressing: 
  • 1/2 lemon, juiced 
  • 2 tablespoons extra virgin olive oil 
  • 1 tsp dijon mustard 
  • 2 tsp honey 
  • Salt and pepper, to season 

Method

  1. Heat a small fry pan over medium heat, add 2 tsp olive oil and asparagus. Pan fry for 3-4 minutes tossing regularly, until tender. Remove from heat and set aside. 
  2. Peel and devein your prawns and set aside. Keep refridgerated. 
  3. Rinse and roughly tear lettuce leaves and arrange in the base of a serving bowl. Top with sliced mango, asparagus, prawns, avocado, cherry tomatoes, mint leaves & red onion. Crumble feta over the top.
  4. To make dressing whisk together all ingredients until well combined. 
  5. When ready to serve, drizzle over dressing. 
  6. Enjoy! 



Serves 4-6 

This is the perfect summer salad to bring to the table when entertaining over the festive season or is the perfect way to make use of any leftover prawns post christmas feasting!