MANGO AND PRAWN SALAD

Lunch & Dinner

INGREDIENTS:


METHOD:

  1. Peel and deveined cooked prawns.

  2. In a bowl add iceberg lettuce leaves, mango, cucumber, chilli and coriander.

  3. Add 2 tbsp olive oil and 2 tbsp lemon juice.

  4. Season with salt and pepper.

  5. Add prawns, toss gently and serve with lemon wedges.

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