1 bunch shallots chopped diagonally in 1 cm pieces
2 mangos, cut into 2cm cubes
2 avocados, cut into 2cm cubes
1 kg cooked tiger prawns
1/3 cup extra virgin olive oil
1 tablespoon organic maple syrup
1/3 cup finely chopped coriander leaves
1 long red chilli, seeds removed, finely chopped
I cup natural macadamia nuts
Wash lettuce, chop roughly, dry with a lettuce spinner and arrange on a large platter.
Arrange shallots, mango and avocado evenly over lettuce.
To make dressing, grate the zest of half a lime then juice both limes and the lemon. Place the lime zest and juice in a bowl with the oil, maple syrup and oil, coriander and chilli. Whisk to combine and season well. Devein the prawns and toss in the dressing.
Arrange the prawns evenly and pour dressing over the salad. Lightly roast macadamia nuts and sprinkle over the salad.