Prawn and Mango Salad

How to make Prawn and Mango Salad

Prep Time: 15 minutes        |        Cook Time: 12 minutes        |        Serves: 4

Ingredients

• 500g Ocean Royale cooked peeled prawn cutlets
• 2 Kensington Pride mangoes, peeled and sliced
• 1 avocado, sliced
• 120g The Fresh Salad Co baby spinach
• 1 Lebanese cucumber, thinly sliced
• ½ red onion, thinly sliced
• 2 tbsp The Olive Tree extra virgin olive oil
• 2 tbsp fresh lime juice
• 1 tsp Bramwells honey
• Stonemill pepper, to taste
• Fresh coriander leaves, to serve

Method

1. Place the prawns in cold salted water for 10–12 minutes to thaw. Drain thoroughly and pat dry.
2. Arrange the baby spinach over a large serving platter.
3. Top with the prawns, mango, avocado, cucumber and red onion.
4. Whisk the olive oil, lime juice and honey together in a small bowl. Season with pepper to taste.
5. Drizzle the dressing over the salad just before serving.
6. Scatter with fresh coriander leaves and serve immediately.

Pro Tip: Prepare the salad ingredients ahead of time, but slice the avocado and add the dressing just before serving to keep everything fresh and vibrant.

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