Make the dressing - whisk together the extra virgin olive oil, lime juice, honey, dijon mustard, salt, and pepper in a small bowl or jug.
1 tablespoon Dijon Mustard, 1 tablespoon Honey, 1 Lime, 1 tablespoon Extra Virgin Olive Oil, ¼ teaspoon Salt, ¼ teaspoon Pepper
Prep the vegetables and fruit;Dice the mango into chunks (or use ready prepared mango chunks for ease).Cut the avocado lengthwise around the stone then open the two halves to expose the stone. Use a spoon to remove the stone then scoop out the flesh from each half and slice with a knife.Halve the cherry tomatoes.Finely chop the red onion.Finely chop the coriander.
1 Mango, 1 Avocado, ½ Red Onion, 100 g Cherry Tomatoes, 1 tablespoon Fresh Coriander
Place the salad leaves into a large bowl, top with the prawns, mango, avocado slices, cherry tomatoes, and chopped red onion. Drizzle over the lime dressing (you won't need all of it, but it keeps well in the fridge for up to 2 weeks) and garnish with chopped coriander.
80 g Salad Leaves, 225 g Cooked King Prawns