Mango Avocado Prawn Salad



400g romaine lettuce
335g cherry tomatoes
400g mango pieces in juice
2 shallots

2 medium avocados
juice of 1 lime
2 cloves of garlic
200ml mango juice
1/4tsp herb de provence
1/4tsp salt

300g king prawns
4 cloves of garlic
1/4tsp herb de provence
1/4tsp ground black pepper
1/2tbsp olive oil

1 Chop romaine, halve tomatoes, and cut shallots into rings. Drain mango pieces but reserve the mango juice for dressing. Arrange all these ingredients on serving plates.

2 In a food processor, blend avocados, lime juice, minced garlic, dried herb, salt, and the reserved mango juice, until smooth. Set aside.

3 In a bowl, mix prawns with minced garlic, dried herb, and ground black pepper. Add oil to a preheated frying pan. Cook prawns for 3 minutes, turn half way through.

4 Add cooked garlic prawns over the salad. Pour over the creamy mango avocado dressing. ENJOY!

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