Sriracha Avocado & Prawn Salad

Prepare 10 minutes | Cook 5 minutes | Serves 2


  • 150g cooked prawns
  • 1 medium ripe avocado, cut into 2cm cubes
  • 50g cherry tomatoes, halved
  • 1 small cos lettuce, chopped
  • Juice of 1/2 lemon
  • 2 tbsp MamaLan’s Pineapple Sriracha
  • 1 tsp sesame oil
  • Toasted cashew nuts (optional)
  • Salt and pepper to taste

Cooking Instructions

  1. Combine prawns, avocado, tomatoes, and lettuce in a large bowl.
  2. Add MamaLan’s Pineapple Sriracha, sesame oil and lemon juice and mix well.
  3. Serve with toasted cashew nuts (if using).

Vegan Alternative
Use 100g-150g tofu, cut into 1.5cm cubes. Pan fry with little oil, salt, and pepper and follow the recipe.

Extra hungry? Add some couscous as a base.