Peel and de-vein the prawns. Place in glass bowl with lime zest, finely chopped chilli and coconut oil. Refrigerate until needed
Combine dressing ingredients in small bowl and whisk to combine. Set aside
Place slithered almonds on non-stick baking paper and place under the grill, turning occasional until golden brown.Slice avocado and mango into strips. .
Place greens on your serving platter, top with prawns, avocado and mango. Drizzle the dressing over the top, sprinkle with almonds and some cracked pepper. Enjoy!
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500g cooked prawns
Zest of 1 lime
I red Chilli
1 tsp coconut oil
1 large avocado
¼ cup Slivered Almonds – toasted
Packet of Kale, Baby Spinach and Chard lettuce leaves
2 tbl Balsamic and Herb dressing – Praise Zero
2 tbl Low Fat Greek Yoghurt
Lime juice to taste
Splash of Champagne *