Prawn & Mango Salad
Prawn & Mango Salad
Nothing screams summer more than mangos and prawns in Australia. A simple lime dressing in this salad lets the prawns and mango shine. If prepping the salad in advance, drizzle a little lime juice on the avocado to slow the browning process. Citrus fruits naturally contain citric acid, which works against oxygen to slow down the browning process.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 80g baby cos leaves
- 2 avocados, thinly sliced
- 2 mangos, diced
- 20 cooked king prawns, peeled & deveined
- 1 tbsp finely chopped chives
- 1 tbsp sliced shallots
- 4 tbsp extra-virgin olive oil
- 2 tbsp lime juice
- 1 garlic clove, minced
- Pinch sea salt & pepper
Method
- Place the baby cos lettuce in a large bowl and top with the avocado, mango and prawns then gently toss. Sprinkle with chives and shallots.
- To make the dressing, whisk all the ingredients in a small bowl.
- Drizzle dressing over the salad and serve immediately.
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