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Prawn and Mango Salad


• 24 large cooked prawns

• 1 large mango, peeled, thinly sliced

• 1 Lebanese cucumber thinly sliced

• 1 avocado peeled, thinly sliced

• ½ a punnet of cherry tomatoes quartered.

• Iceberg lettuce


1. Peel and devein the prawns leaving the tails intact.

2. Mix together the lettuce, cucumber and tomatoes,

3. Use a vegetable peeler to slice cucumber into ribbons.

4. Arrange prawns, mango, and avocado on plates and serve.

5. Drizzle with a fresh summer dressing.

Serves 4

Last modified on Monday, 03 December 2012 15:20

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