Simple and Refreshing…
Prawn, Avocado and Mango Salad
Number of Servings: 4
8-10 ounces (220-275 g) large cooked prawns
2 avocados, peeled, cut into cubes
2 mangos, peeled, cut into cubes
1 tablespoon (15 mL) fresh lime juice
1 endive head, sliced into rings
1 small radicchio head, sliced into rings
½ cup (125 mL) chopped fresh cilantro
Mixed greens (optional)
2 tablespoons (30 mL) fresh lime juice
2 teaspoons (10 mL) honey
¼ teaspoon (1.5 mL) crushed chili peppers
¼ cup (60 mL) extra virgin olive oil
Sea salt; freshly ground black pepper
- Prepare prawns, avocado and mango, and gently combine in a large bowl. Sprinkle with a little lime juice to keep the avocado pieces from discolouring.
- Make the vinaigrette: Combine lime juice, honey, and chili peppers. Slowly drizzle in olive oil, whisking until well combine and thick. Season to taste.
- Add the sliced endive and radicchio to the prawn-avocado mixture. Pour dressing over salad ingredients and gently fold in. Fold in cilantro. Serve as is, or over some mixed greens.
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