Who doesn’t love prawns and mangoes at Christmas time?!
This delicious, light salad is perfect for your festive season gatherings and only takes 30 mins to prepare.
Matt Moran’s King Prawn, Avocado and Mango Salad
Ingredients
- 1 head baby cos lettuce, leaves separated
- 1 ripe mango, thinly sliced (see recipe notes)
- 1 ripe avocado, thinly sliced
- 500g cooked king prawns, peeled (tails intact), deveined
- 1/2 bunch mint, leaves picked
Quick pickled onion
- 1/2 red onion, thinly sliced
- 1 tbs apple cider vinegar
Chilli dressing
- 1 long red chilli, seeds removed, finely chopped
- Finely grated zest and juice of 1 lime
- 2 tsp caster sugar
- 70ml extra virgin olive oil
Method
- To make the quick pickled onion, place the onion in a medium bowl with 2 tsp salt flakes and toss to combine. Stand for 10 minutes. Add the vinegar and stir to combine. Stand, covered, for 20 minutes. Strain.
- To make the dressing, combine all ingredients in a jar. Season with salt flakes and freshly ground black pepper. Close lid and shake to combine. Check seasoning.
- Arrange the baby cos leaves, mango, avocado and prawns on a platter. Garnish with the mint leaves and pickled onion and season with salt flakes and freshly ground black pepper. Drizzle over the dressing to serve.
Source – delicious.com.au/recipes