Prawn and Mango Salad


125g king prawns, cooked and peeled, fresh or frozen
1 tsp olive oil
Hot chili flakes
2 handfuls mixed leaf salad
Around 1/2 cup diced mango, fresh or frozen
1/4 avocado, diced
A few cherry tomatoes, halved.
1–2 tbsp walnuts
1 Tbsp dressing: I make mine with flax oil, balsamic vinegar, dash mustard, dash maple syrup


Defrost the prawns if frozen. Cook to heat through in the olive oil and sprinkle with chili flakes to your taste.

Arrange salad leaves in bowl and top with remaining ingredients. Enjoy.


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