Frozen Prawn, Avocado and Mango Salad

A light and refreshing salad - ideal for summer.



  • 1 pack Young’s Cooked and Peeled Jumbo Prawns defrosted
  • 1 ripe avocado peeled
  • 1 mango peeled & cheeks removed
  • 2 hearts romaine lettuce
  • Juice of 2 limes
  • 3 tbsp sweet chilli sauce
  • A handful coriander leaves to garnish
  • 2 slices gluten free bread to serve toasted


  • Cut the avocado & mango lengthways into thin slices
  • Cut the base off the lettuces & slice the leaves into chunky pieces
  • Place the leaves in a bowl with the avocado, mango & king prawns
  • To make the dressing, mix the sweet chilli sauce & the lime juice together
  • Pour the dressing over the salad & toss gently to combine
  • Divide the salad between two plates & garnish with coriander
  • Serve with slices of toasted gluten free bread
  • Enjoy with a chilled glass of Muscadet.