What you’ll need

Ingredients list

  • 1 pack Young’s Cooked and Peeled Prawns, defrosted
  • 1 ripe avocado, peeled
  • 1 mango, peeled & cheeks removed
  • 2 hearts of romaine lettuce
  • Juice of 2 limes
  • 3 tbsp sweet chilli sauce
  • A few coriander leaves to garnish
  • Toasted gluten free bread to serve
  • Cooking time

    15 mins
  • Serves


How to make it

  1. Cut the avocado & mango lengthways into thin slices.
  2. Cut the base off the lettuces & slice the leaves into chunky pieces.
  3. Place the leaves in a bowl with the avocado, mango & king prawns.
  4. To make the dressing, mix the sweet chilli sauce & the lime juice together. Pour the dressing over the salad & toss gently to combine.
  5. Divide the salad between two plates & garnish with coriander.
  6. Serve with slices of toasted gluten free bread.
  7. Enjoy with a chilled glass of Muscadet.