Prawn and mango salad
With Australian summer on its way, there will be many
occasions to enjoy fresh salads. Salad is often served
for lunch and even dinner in the warmer months. As well
as being delicious, mangoes happen to be an excellent
source of the antioxidant, beta-carotene. Aussie prawns
are also a delectable dish, ideal for salads … as well
as for the Barbie.
Serves: 4
Preparation time: 25 minutes
What you need
* 1⁄2 medium continental cucumber
* 1 medium red capsicum, sliced
* 250g cherry tomatoes, quartered
* 2 large mangoes, peeled and sliced
* 16 cooked king prawns, peeled and de-veined, leaving
tails intact
* 150g mixed salad leaves
* 1 clove garlic, crushed
* 1 tablespoon chili sauce
* 2 tablespoons olive oil
* 4 tablespoons lime juice
* 3 tablespoons chopped fresh mint
* freshly ground black pepper
What to do
1. Slice cucumber into thin rounds, leaving skin on.
Combine cucumber, capsicum, tomatoes, mangoes, prawns
and salad leaves in a large bowl.
2. To make dressing, combine garlic, chili sauce, oil,
lime juice and mint in a small screw-top jar. Shake
well. Stir dressing into salad.
3. Pile salad onto individual serving plates. Season
with freshly ground pepper to taste.
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