Prawn and mango salad with pink grapefruit
12 cooked Australian prawns, peeled
2 mangos, peeled and cut into wedges
2 pink grapefruits, peeled and segmented
1 Lebanese cucumber, peeled and thinly sliced
2 cups baby mâche leaves or watercress
1 cup mint leaves
Toasted coconut and fresh lime, to serve
Lime and coconut dressing
1 clove garlic, finely chopped
2 tablespoons grated palm sugar
2 tablespoons coconut milk
To make the dressing: place all ingredients into a bowl and mix to combine.
To make the salad: place the prawns, mango, grapefruit, cucumber, mâche leaves and herbs into a bowl, drizzle with dressing and toss to combine. Top with toasted coconut and serve with extra lime.