Prawn, Avocado and Mango Salad

Number of Servings:   4

8-10 ounces (220-275 g) large cooked prawns
2 avocados, peeled, cut into cubes
2 mangos, peeled, cut into cubes
1 tablespoon (15 mL) fresh lime juice

1 endive head, sliced into rings
1 small radicchio head, sliced into rings

½ cup (125 mL) chopped fresh cilantro
Mixed greens (optional)

Vinaigrette:

2 tablespoons (30 mL) fresh lime juice
2 teaspoons (10 mL) honey
¼ teaspoon (1.5 mL) crushed chili peppers
¼ cup (60 mL) extra virgin olive oil
Sea salt; freshly ground black pepper

Method:

1. Prepare prawns, avocado and mango, and gently combine in a large bowl.  Sprinkle with a little lime juice to keep the avocado pieces from discolouring.
2. Make the vinaigrette:  Combine lime juice, honey, and chili peppers. Slowly drizzle in olive oil, whisking until well combine and thick. Season to taste.
3. Add the sliced endive and radicchio to the prawn-avocado mixture. Pour dressing over salad ingredients and gently fold in. Fold in cilantro. Serve as is, or over some mixed greens.

Questions and comments are always welcome      alex@chilieppersandpears.com ^[1]