Prawns, Mango, and Avocado Salad with Sweet Chilli-Ginger Vinaigrette

Ingredients for Prawns, Mango, and Avocado Salad with Sweet Chilli-Ginger Vinaigrette

• 120ml Asian sweet chilli sauce

• 2 tablespoons unseasoned rice vinegar

• 1 tablespoon minced peeled fresh ginger

• 12 peeled cooked large prawns with tails left intact (about 230g )

• 1 large head of butter lettuce, leaves separated

• 1 large mango, peeled, pitted, cut into 1/3-inch-thick slices

• 1 avocado, halved, pitted, peeled, cut into 1/3-inch-thick slices

How to make Prawns, Mango, and Avocado Salad with Sweet Chilli-Ginger Vinaigrette

Whisk first 3 ingredients in small bowl; season with salt and pepper. Place prawns in medium bowl. Add 45ml vinaigrette; toss to coat. Divide lettuce among plates. Alternate mango, avocado, and prawns atop lettuce on each plate. Drizzle vinaigrette over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.