Avocado, tomato and mango prawn salad, served on a flatbread.
I’m in the habit of checking the contents of the fridge and cupboards before I go out to do a “big shop”. Occasionally I consolidate the ends of bags of rice into a bag, as others in this house seem to open a new bag rather than use up an already open one. At other times I’m pondering the variety of pasta we actually have in the house, I begin to think we must hold the national collection of shapes produced in the UK.
Yesterday I discovered an avocado at the point of buttery ripeness, two mango stones with their pulp still attached, a pack of prawns needing to be eaten and a single, solitary flatbread in the bread bin. Add to that a tomato in the fruit basket, seemed to me that I had the makings of lunch.
1 small ripe avocado
1 tbsp mango finely chopped
1 tomato seeded and chopped
juice of half a lime
chilli oil to drizzle
1 flatbread, several crisp breads or a handful of tortilla chips.
Half a dozen or so large pre cooked prawns.
- Peel the avocado and place the flesh in a bowl with the lime juice and a pinch of sea salt.
- Stir in the chopped mango.
- Stir in the chopped tomato.
- Place the flatbread, crisp breads or tortilla chips onto a plate.
- Pile on the avocado, mango and tomato salsa.
- Top with prawns.
- Drizzle with a little chilli oil.
- Lunch is served.
As this is a lunch from the fridge bottom, if you had fresh chilli, you could use this instead of the oil. Smoked salmon trimmings would work just as well, as would just the salsa as a dip.