You will needDressing- Juice of 1 lime
- Juice of 1 small orange
- 2 tbsp extra virgin olive oil
- 1 small jalapeno chilli, seeded and finely chopped
- 2 tbsp red onion, finely diced
- Sea salt and freshly ground pepper
Salad- 16 large cooked, peeled and de-veined prawns
- 100g California Raisins
- 150g diced fresh pineapple
- 1 medium ripe mango, peeled and diced
- 1 large firm-ripe avocado, diced
- 2 tbsp chopped coriander or mint
- Few salad leaves
- Lime wedges, for garnish
| Nutrition Facts (per serving) |
| Calories |
260kcals |
| Total fat |
12g |
| of which saturated fats |
2g |
| Protein |
11g |
| Carbohydrates |
28g |
| Fibre |
3g |
| Iron |
1.5mg |
| Sodium |
260mg |
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MethodDressing- Whisk ingredients together and season with salt and pepper to taste. Refrigerate until needed.
Salad- In a medium mixing bowl, toss the prawns with 2 tablespoons of the dressing to coat and set aside.
- Add remaining salad ingredients except for lime wedges to the bowl and toss with remaining dressing.
- Cover and chill well.
- Place a few salad leaves in the bottom of 4 glass serving dishes, divide the chilled fruit mixture between them, top with the prawns (4 or more per serving) and garnish with wedges of lime.
- Note: Salad ingredients should be prepared no more than 1 hour in advance and refrigerated until ready to serve.
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Think Raisins, Think California
