Prawn, avocado and mango salad (Serves 1)

For a super-quick and summery salad (even though we are in autumn) try matching prawns with mango and drizzling over a punchy lime juice dressing

1 pack of cooked and peeled king prawns, defrosted 
1 ripe avocado, peeled 
1 mango, peeled and cheeks removed 
2 hearts of romaine lettuce 
Juice of 2 limes 
3 tbsp sweet chilli sauce 
A few coriander leaves to garnish 
Toasted gluten-free bread to serve

Cut the avocado and mango lengthways into thin slices. Cut the base off the lettuces and slice the leaves into chunky pieces. Place the leaves in a bowl with the avocado, mango and king prawns. To make the dressing, mix the sweet chilli sauce and the lime juice together. Pour the dressing over the salad and toss gently to combine. Divide the salad between two plates and garnish with coriander. Serve with slices of toasted gluten-free bread. Enjoy with a chilled glass of muscadet.
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