Abby S Grilled Prawn Mango Avocado Salad Recipe

Ingredients for Abby S Grilled Prawn Mango Avocado Salad

• Balsamic Vinegar
• Fresh Lemon Juice
• Sugar
• Salt
• Black Pepper
• Dijon Mustard
• Olive Oil
• Mixed Salad Greens
• 1/2 cup diced mango
• Cherry Tomatoes
• 1/2 cup diced avocado
• Sweet White Onion
• 1/4 cup dried blueberries
• Cheese
• Slivered Almonds
• 6 large prawns
• Bamboo Skewers

How to Make Abby S Grilled Prawn Mango Avocado Salad

1. **Make the Dressing:** In a jar with a lid, combine 1/4 cup olive oil, 2 tablespoons lime juice, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Secure the lid and shake vigorously until well combined.
2. **Prepare the Salad:** Wash and thoroughly dry 5 oz mixed salad greens. Tear or chop into bite-sized pieces.
3. **Assemble the Salad:** Divide the salad greens between two bowls or decorative plates.
4. **Add Toppings:** Arrange 1/2 cup diced mango, 1/2 cup diced avocado, 1/4 cup chopped cherry tomatoes, and 1/4 cup toasted slivered almonds (or other nuts) over the greens.
5. **Prepare the Prawns:** Thread 6 large prawns onto two bamboo skewers.
6. **Grill the Prawns:** Preheat grill to medium-high heat. Brush prawns with 2 teaspoons of the prepared dressing. Grill for 3-4 minutes per side, or until pink and cooked through. Avoid overcooking; prawns become bright pink when overdone. Remove from grill and let rest for 1 minute.
7. **Dress and Serve:** Drizzle the remaining dressing over the salad. Top with the grilled prawns and 1/4 cup dried blueberries. Serve immediately and enjoy!