Name: Avocado, Prawn and Mango Salad
Yield: Serves 2
Ingredients: 1 tablespoon white wine vinegar; 80 ml (2½ fl oz/⅓ cup) olive oil; 1 tablespoon dijon mustard; mixed salad leaves, such as cos (romaine), red oakleaf and butter lettuce; 24 raw prawns (shrimp), peeled and deveined, tails intact; 1 teaspoon finely grated orange zest; 2 mangoes, flesh cut into wedges; 1 small red onion, thinly sliced; 2 avocados, sliced into wedges

To make the dressing combine the oil, vinegar, mustard and orange zest. Season with salt and freshly ground black pepper.

Preheat a barbecue grill or chargrill pan, brush the prawns with a little of the dressing and cook for 5 minutes. Transfer to a large bowl with the onion, avocado and mango.

Tear the lettuce into small pieces if ne

Avocado, Prawn and Mango Salad

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