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    Diana Henry's prawn, avocado & mango salad

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    Diana Henry's prawn, avocado & mango salad

    • Preparation time: 15 minutes
    • Cooking time: 1 minutes to 2 minutes
    • Total time: 16 to 17 minutes

    Serves: 6


    1 clove garlic, crushed
    1 red and 1 green chilli, halved, deseeded and cut into slivers
    1½ tbsp caster sugar
    50ml rice vinegar
    50ml fish sauce
    50ml lime juice
    (about 2 limes)

    2 large, ripe avocados
    1 mango, only just ripe, peeled
    115g baby spinach
    10g mint leaves
    10g coriander leaves
    ½ tbsp groundnut oil
    400g raw shell-on king prawns, peeled
    Juice of ½-1 lime


    1. Make the sweet-sour dressing by mixing everything together. You need to mix it well so that the sugar dissolves.

    2. For the salad, halve and stone the avocados, and cut them into slices. Peel each slice. Cut the cheeks off the mango – they are the bits lying on each side of the stone – and cut them into slices about the thickness of a 50p coin.
    (It’s hard to make neat slices out of the flesh that surrounds the stone, but you can remove it and use it in a smoothie.)

    3. Arrange the spinach, avocado, mango and herbs in a broad shallow bowl. Heat the oil in a frying pan or wok and, when it’s hot, sauté the prawns until they have turned pink – it won’t take long. Squeeze the lime juice over the prawns in the pan. Toss these with the salad and the dressing you made earlier and serve.

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    Make sure your mango is only just ripe, even slightly underripe. It really needs to be firm. Squid would work just as well as prawns 


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