All the best things about Summer in one dish! This Prawn, Mango, Avocado and Lime Salad works great as a main lunch dish or as a refreshing side to serve at a gathering.

The chilli-marinated prawns provide a tasty source of protein.

Avocado and olive oil give beautiful, real food monounsaturated fats (did you know that oleocanthal, a compound found in Virgin olive oil has been shown to have similar anti-inflammatory effects to NSAIDs?).

While the vegetables and mango compliment the salad fantastically providing micronutrients, fibre as well as texture, flavour and sweetness. If serving as a main dish, add the cooked quinoa option for some complex carbohydrates.

Recipe Type: GF, DF, RSF, Paleo

Serves 2 (as a main)
Time  30 min

Ingredients:

• 200g raw prawns marinated for 1 hour in some EVOO, lime juice, fresh chilli, salt and pepper.
• 2 generous handfuls of rocket
• leaves from 4 stalks of mint
• handful chopped curly or flat leaf parsely
• 10 cherry tomatoes, halved
• 1 cup chopped cucumber
• 1/2 a green, red or yellow capsicum, chopped
• flesh from 1-2 mango cheeks, cubed (depending on the size of your mango)
• 1/2 a large avocado, cubed
• 1/2 cup cooked quinoa

Dressing

• 1 T EVOO
• 2 T fresh lime juice
• salt and pepper to season

Method:

1. After allowing the prawns to marinate for 1 hour in some EVOO, lime juice, fresh chilli, salt and pepper, grill them on a medium pan to cook through then allow to cool.
2. In a large bowl, place the rocket, mint, parsley, cucumber, capsicum, tomatoes, mango, avocado and quinoa.
3. Place the dressing ingredients into a small glass jar and shake up to combine.
4. Once the prawns are cooked, add them to the bowl.
5. Add the dressing and toss together with salad tongs or your hands
6. Serve.