Tarragal Glen Retirement Village's executive chef, Todd Clarke, gives us his recipe for a delicious summer dish that can be prepared in minutes.
Mango, prawn and avocado salad
400g cooked tiger prawns
2 mangos, cut into 2cm cubes
2 avocados, cut into 2cm cubes
2 limes, plus lime wedges to serve
1/3 cup coriander leaves, finely chopped
1 tablespoon honey
1 tablespoon avocado oil or extra virgin olive oil
1 butter lettuce, leaves separated
Micro herbs, to serve (optional)
1. Peel and de-vein the prawns. Place in a bowl with mango and avocado.
2. Grate the zest of half a lime, then juice both limes. Place the lime zest and juice in a small bowl with the coriander, chilli, honey and oil. Whisk to combine and season well. Pour over prawn mixture and toss to combine.
3. Divide lettuce among plates, fill with the salad, and serve with the remaining prawns, lime and micro herbs, if using.
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