Prawn, mango and avocado salad

Ingredients

• 500g Australian tiger prawns, raw and peeled
• 2 cups salad leaves
• 2 mangos, cut into 2cm cubes
• 2 avocados, cut into 2cm cubes
• 1 red capsicum, finely sliced
• 1 cucumber, finely sliced
• 2 limes, zest and juice
• ¼ cup mint leaves, finely chopped
• 1 red chilli, deseeded and finely chopped
• ¼ cup olive oil
• 1/3 cup chopped macadamias, toasted

Instructions

1. Assemble the salad by tossing together the salad greens, mango, avocado, capsicum and cucumber.
2. Whisk together lime zest, lime juice, mint, chilli and olive oil and toss through the salad.
3. BBQ prawns for a couple of minutes each side, until cooked through and add to salad. Sprinkle over the macadamias.

Notes