Recently I started working part time at my local organic health shop. The shop could not be closer to my house as all I need to do to go to work is crossing the road!
I have always been passionate about eating organic so I am enjoying the job very much and I am learning a lot about supplements, herbs and natural remedies.
Before starting to work there I was a regular customer already so now I am buying even more organic food: from cereals, to seeds, bread and yogurts. I started buying millet flakes which are my favourite breakfast at the moment. I love millet flakes porridge with toasted nuts on top.
And with the hot weather salads are definitely on the menu right now; hubby enjoyed this prawn, mango and avocado salad yesterday with some fresh rye bread.
You can add nuts to it and some chopped chilly pepper if you like to add a kick to it.
This was a hit with my children too as they loved the bright colours of this salad.
- Prep Time : 10 minutes
- Yield : 4
Peel and dice the mango and the avocado and put them on your serving dish with the king prawns.
Wash the carrot and cut it at julienne then add it to the dish. Add the arugola leaves.
Squeeze the lemon and pour the juice over the salad with a pinch salt and a generous drizzle of olive oil.
Mix well and serve!