This makes a fresh and colourful light lunch or starter.
Ingredients
- 8 tbsp mild olive oil
- Juice of ½ orange
- Handful of chopped fresh coriander leaves, plus extra leaves to garnish
- 1 ripe mango
- 2 ripe avocados
- 300g cooked and peeled large prawns, with tail-shells on
Method
- 1. In a bowl, mix the oil, orange juice and chopped coriander to make a dressing. Season and set aside.
- 2. Peel, stone and slice the mango and set aside. Halve, stone and peel the avocados, discarding the skin. Slice the flesh and divide between 4 plates, along with the mango and prawns. Season to taste.
- 3. Drizzle each plate with the coriander dressing, then scatter with a few coriander leaves to serve.
Nutritional info
Per serving: 443kcals, 37.2g fat (6.4g saturated), 18.8g protein, 8.1g carbs, 6.9g sugar, 3.1g salt