• 12 medium cooked prawns, fully peeled (heads and tails also removed)

• 1 large mango, peeled and sliced

• 1 avocado, peeled and sliced

• 50 grams raw or toasted macadamia nuts

• 1/2 head of iceberg lettuce

• 1/4 cup cream (pouring or thickened cream)

• 2 tablespoon lemon juice

• 2 tablespoon light olive oil (or avocado oil)

• 1/2 teaspoon dijon mustard

• Pinch of salt

• Prepare the lettuce. Remove a couple of outer lettuce leaves from the lettuce head and set aside.

• Slice the remaining half lettuce in wedges. Set aside the lettuce.

• Mango: Cut off the two cheeks (either side of the seed). Hold the cheek in the palm of your hand, skin side up. Using a small sharp knife cut through the flesh of the skin (but not through the skin) to make strips. Using the dessert spoon hollow out the strips by maneuvering the spoon between the skin and the strips of mango. Set aside.

• Use the same method to make the avocado strips or simply use a dessert spoon to carve out small pieces of avocado.

• Make the Dressing: In a small bowl add all the ingredients. Using a small whisk combine until they are emulsified.

• Build the salad: Break the 2 outer leaves of lettuce in half and lay them on your platter. Scatter the remaining lettuce wedges over the top. Then evenly spread the prawns, mango and avocado over the lettuce. Scatter over the macadamia nuts. Drizzle over the dressing. Serve chilled.

Enjoy xx