Prawn & Corn Chip Salad

Ingredients

• 1 cup Mission White Corn Tortilla Strips

• 1 cup salad leaves

• ½ cup corn kernels, charred

• 1 cup mixed tomatoes, chopped

• 1 red onion, halved and sliced

• 300g cooked prawns, peeled and deveined

• 1 medium avocado, sliced

•  

  Mango Salsa:

• 1 mango, finely diced
  
  1 lime, zested and juiced

• ½ long red chilli, minced

• 1 tsp paprika

• 1 tbsp oil

•  

  Creamy dressing:

  ¾ cup greek yoghurt

• ½ tsp smoked paprika

• 1 tsp Tabasco sauce

• 2 tbsp capsicum, minced

• 1 long red chilli, minced

• Season to taste

•  

  Zesty dressing:

  ½ cup olive oil

• 3 tbsps lime juice
  
  1 tbsp coriander, chopped finely
  
  1 tbsp grapefruit zest
  
  2 cloves garlic, minced
  
  Season to taste

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Mission White Corn Tortilla Strips

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Instructions

• Step 1

  To make the mango salsa, place all ingredients into a small bowl and mix gently.

• Step 2

  To make the creamy dressing, place all ingredients into a serving jug and whisk to combine.

• Step 3

  To make the zesty dressing, place all ingredients in to a serving jug and whisk to combine.

• Step 4

  In a large bowl, layer salad ingredients and mango salsa. Dress with your choice of dressings and serve immediately.