- ½ Cucumber
- ½ Mango (Peeled and Sliced)
- 45g Cooked Prawns
- 1tbsp Sweet Chilli Sauce
- Juice of ½ lime
- 1 tsp Coriander
- 1 Spring Onion (Sliced Diagonally)
- 1/2 bag of Florette Classic Crispy salad
- Use a vegetable peeler to slice the cucumber into long, thin strips.
- Toss together in a bowl with the mango, spring onion, crispy salad leaves and prawns.
- Mix the sweet chilli sauce with the lime juice and drizzle over the salad.
- Serve on a plate and scatter with the coriander leaves.