Ingredients
½ avocado, peeled and cut into cubes
1 squeeze lemon juice
50 g small cooked prawns
1 mango cheek, peeled and cut into cubes
4 cherry tomatoes, halved
¼ cucumber, chopped
1 handful fresh baby spinach leaves
4 mint leaves, very finely chopped
1- 2 tsp sweet chilli sauce
Method
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Mix the avocado with the lemon juice, then toss with the prawns, mango, tomatoes, cucumber, spinach and mint. Pack into a lunchbox and drizzle over the sweet chilli sauce, then chill until ready to eat.
