Refreshing. Delicious. Simple.
Enjoy the taste of summer with fresh prawns and juicy, ripe mango. Perfect for your next barbecue or family lunch, this Prawn, Mango, Avocado Summer Salad is an easy-to-make crowd pleaser.
Ingredients:
Salad:
- 2.5 cups cooked risoni/orzo or similar
- 300 – 400g cooked peeled prawns (~750g unpeeled whole cooked)
- 1 large mango, cut 1.5cm pieces
- 1 large ripe avocado, cut 1.5cm pieces
- 75 g / 2.5 oz rocket / arugula, roughly chopped
- 250 g cherry tomatoes, halved
- 1/2 red onion, finely sliced
- 1/4 cup coriander / cilantro leaves, finely chopped
Lime dressing:
- 4 tbsp (60 ml) extra virgin olive oil
- 2 tbsp (30 ml) lime juice (fresh), plus more to taste
- 1 small garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Method:
- Shake dressing in a jar.
- Chop prawns into 2 cm pieces.
- Place all salad ingredients in a bowl, pour over dressing.
- Toss very gently using rubber spatula. Adjust to taste with more lime if desired. Serve immediately!