Tajín Prawn and Black Rice Salad with Mango and Avocado

This bright, refreshing, tropical and spicy black rice and prawn salad is studded with cubes of juicy mango and creamy avocado, all finished with a spicy-sour Tajín and lime dressing.

📝 Ingredients

• 110 g black rice
• 200 g diced mango
• 100 g cooked prawns, defrosted if frozen
• 1 large avocado
• handful chopped coriander
• juice of 1 lime
• 1/2 tbsp runny honey
• 1/2 tbsp extra virgin olive oil
• 1/2 tbsp chamoy
• 1/2 tsp Tajín, plus extra for serving
• pinch sea salt

👨‍🍳 Instructions

1. 1Cook the rice as per the packet instructions. Drain, rinse under the cold tap, and set aside to drain again. If your prawns need defrosting, do this at the same time!
2. 2Whisk together the dressing ingredients, and set aside.
3. 3Dice the avocado, chop the coriander, dice the mango if you’ve not brought it pre-chopped, and half the prawns. I find chopping king prawns in half for salads like this means you get more satisfying mouthfuls with more prawns!
4. 4Stir everything together, being careful not to break up the avocado or mango pieces. Taste to see if you need any more salt before serving with a little more Tajín sprinkled over each portion.