Refreshing Tiger Prawn Salad with Mango, Avocado, and Balsamic Vinaigrette

• 1 kg Tiger prawns (Gambas n°2 20/30)
• 600 g mixed salads
• 400 g mangos
• 500 g avocados
• 500 g tomatoes
• 10 cl balsamic vinaigrette
• 40 cl sunflower oil
• Guérande salt
• Chervil, chives, thyme
• Milled pepper

Difficulty: Easy

1. Remove the shells from the prawns, keeping the heads and tail ends intact.
2. Pan-fry the prawns in sunflower oil for 2 minutes, then season with Guérande salt and milled pepper.
3. Peel and seed the tomatoes, then cut into julienne strips.
4. Peel and dice the mangos and avocados.
5. Prepare the balsamic vinaigrette.
6. Season the mixed salads and arrange on plates. Alternate layers of prawns, mango, avocado, and tomatoes. Drizzle with balsamic vinaigrette and garnish generously with fresh chervil, chives, and thyme.