Ingredients
- 1 1/2 cups or more jumbo pre-cooked prawns, shelled and deveined, chopped (220 g)
- 2-3 handfuls of mesclun baby salad greens, or other mild leaves, such as butter lettuce (50 g)
- 1-2 handfuls of cherry tomatoes, halved (100 grams)
- 1 avocado, chopped
- 1 fresh red chili pepper, seeds removed, finely diced
- 1 red onion, finely chopped
- Juice of 2 limes
- 1 tablespoon extra-virgin olive oil
- 1 bunch fresh cilantro, chopped
- sea salt & freshly ground pepper, to taste
- 1 ripe mango, chopped (optional – in the early or late season, mango is best served as a side; in the summer when it’s at its sweetest, it’s great mixed in with the salad)
Instructions
- In a small bowl, combine the red onion, lime juice, olive oil and a pinch of salt and pepper. Set aside to allow the flavors to meld a little while preparing the rest of the salad.
- In a serving bowl, combine the prawns, salad greens, tomatoes and chili (and mango, if using). Pour over dressing mixture and toss gently to combine. Add the avocado and cilantro and give one last gentle toss. Season with salt and pepper before serving.