Ingredients: 500g cooked tiger prawns (deveined), 1 mango (2cm cubes), 1 avocado (2cm cubes), 2 limes, 1/3 cup coriander (chopped), 1 red chili (finely chopped) or chili flakes, 2 tbsp honey, 1 tbsp avocado oil, butter lettuce or rocket, toasted pistachios, micro herbs
Dressing: Sumac, lime juice, olive oil, honey, chili flakes, salt, pepper
Method:
- Prep: Cube mango + avocado (2cm), chop coriander, toast pistachios
- Dressing: Whisk sumac + lime juice + olive oil + honey + chili flakes + salt + pepper
- Assemble: Arrange lettuce leaves, top with prawns, mango, avocado
- Finish: Drizzle dressing, sprinkle coriander + pistachios + micro herbs
Other Mix Variations:
Asian: Prawns + papaya + cucumber + cashews + mint + sesame-lime dressing Tropical: Prawns + pineapple + coconut + macadamias + cilantro + chili-lime vinaigrette
Mediterranean: Prawns + watermelon + feta + pine nuts + basil + lemon-oregano dressing Mexican: Prawns + grapefruit + jicama + pepitas + cilantro + chipotle-lime dressing
Pro tip: Add avocado last and toss gently to prevent mashing (mistake which I’ve done). Chill all components before assembling.
