Kids will love this colourful salad with avocado and mint - add cold cooked pasta for a more filling packed lunch
Ingredients
½ avocado, peeled and cut into cubes, see tip, below left
squeeze of lemon juice
50g small cooked prawns
1 mango cheek, peeled and cut into cubes
4 cherry tomatoes, halved
finger-sized piece cucumber, chopped
handful baby spinach leaves
couple of mint leaf, very finely shredded
1-2 tsp sweet chilli sauce
Method
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.
Recipe from Good Food magazine, September 2014
Source: Good Food