Prawn & mango salad
Kids will love this colourful salad with avocado and mint - add cold cooked pasta for a more filling packed lunch
Ingredients
- ½ avocado, peeled and cut into cubes, see tip, below left
- squeeze of lemon juice
- 50g small cooked prawns
- 1 mango cheek, peeled and cut into cubes
- 4 cherry tomatoes, halved
- finger-sized piece cucumber, chopped
- handful baby spinach leaves
- couple of mint leaf, very finely shredded
- 1-2 tsp sweet chilli sauce
Leftover avocado
Wrap the remaining half of avocado tightly in cling film in the fridge and use later in the week, as a spread instead of butter, or chopped up for a sandwich filling.
Method
-
Mix the avocado with the lemon juice, then toss with the prawns, mango, tomatoes, cucumber, spinach and mint. Pack into a lunchbox and drizzle over the sweet chilli sauce, then chill until ready to eat.
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