Ingredients
600 g cooked and peeled prawns
8 cups mixed salad leaves
3 sliced nectarines
⅓ cup lime and chilli mayonnaise
1 tbsp water
¼ cup toasted chopped pecans for topping
Method
- Place 600g cooked and peeled prawns and 8 cups mixed salad leaves into a bowl with 3 sliced nectarines. Toss well and divide into bowls.
- In a small bowl, combine ⅓ cup lime and chilli mayonnaise with 1 tablespoon water. Drizzle over the salad to serve. Top with toasted pecans to serve.
