Flowers

Prep time:
15 mins

Cooking time:
0 mins

Servings:
4

Ingredients:

Dressing

  • 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 260 kcals
  • Total Fat 12g (of which saturated fats 2g)

Preparation

Dressing

  1. Whisk ingredients together and season with salt and pepper to taste. Refrigerate until needed.
  2. 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.
  3. Cover and chill well.
  4. 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.

Salad

  1. 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.
  2. Cover and chill well.
  3. 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.