Abby'S Grilled Prawn Mango Avocado Salad - cooking recipe

Ingredients

Dressing
2 teaspoons balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
Salad ingredients
4 cups mixed salad greens
1/2 mango, peeled and cubed
8 cherry tomatoes, cut half
1/2 avocado, chopped
sweet white onion, slices
1/4 cup dried blueberries
1/4 cup cheese, cubed (your favorite)
1/4 cup slivered almonds, toasted
Prawns
12 prawns (fresh or frozen)
2 bamboo skewers, soaked in water

Preparation

Dressing: Place all the ingredients for the dressing in a jar with a lid. Shake the ingredients until combined. Set aside.
Salad: Wash and clean salad greens. Shread into bit size pieces and place on 2 bowls or decorative plates. Arrange rest of the ingredients on the plate.
Preheat grill to medium high.
Prawns: Place 6 prawns on the wooden bamboo stick. Remove about 2 T of the salad dressing to a small bowl, and brush on both sides of the prawns. Place on the grill and grill for 3-1/2 - 4 minutes. Turn the prawns over and brush with any remaining dressing. Grill until cooked, about 3-1/2 - 4 minutes more. Remove from grill when just slightly pink. Cut into one prawn to check if cooked. You have overcooked when the prawns when it becomes bright pink.
Remove the prawns from the bamboo and let sit for 1 minute.
Just before serving, sprinkle the remaining dressing on the salad and add the prawns on top.
Serve.