Summer Prawn Salad with Sweet Chilli Dressing

METHOD

Step 1

For the dressing, combine all ingredients in a small bowl and refrigerate until required.

Step 2

Line the base of a serving platter with the lettuce leaves, followed by the avocado and mango slices. Arrange prawns over the salad and drizzle with some of the sauce. Garnish with coriander and serve with the remaining dipping sauce.

Ingredients:

1 head green oak lettuce, washed, outer leaves removed 

1 small ripe avocado, sliced 

1 small mango, cheeks removed and sliced 

16 cooked TASSAL Tiger Prawns, tail-on 

Coriander leaves, to garnish 

Dressing: 

⅓ cup sweet chilli sauce 

3 tsp fish sauce 

3 tsp lime juice 

2 tsp coriander leaves, chopped 

Tips:  

Simply double sauce ingredients if you are making a larger platter.  

Sauce can be kept for 2 days. Or up to a week if you only add the coriander when serving.