Prawn and Mango Salad
Crunchy red onion, creamy avo and pops of coriander and citrus, it’s a delicious salad for your summer lunches and a new family BBQ favourite.
Servings: 4 - 6
Ingredients
- 750 g prawns peeled (approximately 400g peeled prawns)
- 2 Mangoes peeled and diced
- 1 Avocado diced
- 3 tomatoes diced
- 1 bunch coriander leaves removed and chopped (discard stems)
- 1/2 red onion thinly sliced
- 2 tbsp red wine vinegar
Dressing
- 1 lime juiced
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp honey
- 1/4 tsp chilli flakes optional
Instructions
- Place red onion in a small bowl and add red wine vinegar, set aside to soak for 30 minutes. (this step can be done in advance and can soak in the fridge overnight if desired)
- Combine prawns, mango, avocado, tomato and coriander in a large salad bowl.
- Combine the dressing ingredients into a jar or bowl and stir or shake to combine.
- Drain and discard the red wine vinegar from the red onion and add the onion and dressing to the salad.
- Mix well to combine and Enjoy!
Notes
This salad can be served as a main meal or as a side dish. It can easily be bulked up by adding mixed leaves if desired.
If you don't like prawns this salad would also be great with chicken or fish so simply swap for your favourite protein.
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