PRAWN, MANGO AND AVOCADO SALAD
- Gluten Free
- 2 cups / 200g fresh spinach leaves
- 1 mango, diced
- ¼ purple cabbage, thinly sliced
- 200g cherry tomatoes
- 1 avocado, sliced
- 500g Australian whole prawns, cooked
- ½ bunch coriander
- Macadamia nuts
- Fresh lime wedges, to serve
Place spinach leaves as the base of a large, shallow salad bowl. Top with fresh mango, purple cabbage, cherry tomatoes, prawns, coriander, macadamia nuts and lime wedges, arranging neatly so that the colour pops from the plate.
Whisk together avocado oil with apple cider vinegar and honey and season with salt until dressing has emulsified. Drizzle over dressing to serve.
This salad can be prepared in advanced and kept chilled in fridge but hold off adding the dressing until you are ready to serve.