Avocado and Prawn Salad - Rialto Food and Packaging

Ingredients

• 6 fat garlic cloves, thinly sliced
• 2 T vegetable oil
• 350 g raw shelled prawns
• 25 g roasted cashew nuts, finely chopped
• 1 ripe avocado
• 125 g white cabbage, finely shredded
• 1 small green mango, peeled, stoned, and shredded
• A small handful of fresh mint and coriander leaves, roughly chopped
• 6 spring onions, shredded
• 1/2 red chilli, deseeded and finely chopped
• 1 T rice wine vinegar
• 2 generous tbsp Bonne Maman Apricot Preserves
• Juice of 2 limes
• 1 T fish sauce