Prawn Avocado And Mango Salad With Mango And Basil Salsa Recipes

PRAWN MANGO AVOCADO SUMMER SALAD WITH LIME DRESSING

Steps:

• Shake Dressing in a jar.
• Chop prawns into 1.75 - 2 cm / 2/3" 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!

PRAWN, AVOCADO AND MANGO SALAD WITH MANGO AND BASIL SALSA

Steps:

• To make up the lime confit (which can be made the day before), peel the rind from limes and cut into very fine strips.
• Put the lime strips into a saucepan, cover with cold water and bring to the boil, then drain.
• Repeat this process twice more.
• Then add the castor sugar and water to the blanched lime strips and slowly heat until the sugar has dissolved.
• Boil for 2 minutes until slightly syrupy and set aside or cover and place in the fridge until required.
• To make the salsa (which can be made the day before), peel and stone the mango and place in a blender with the basil leaves, whizzing until smooth.
• Add the olive oil, Tabasco and salt and pepper and whizz once, just to blend.
• Cover with cling film and set aside, or place in the fridge until required.
• To prepare the salad, peel and stone the mango and cut into 1 cm cubes.
• Peel and stone the avocado and cut into 1 cm cubes.
• Toss together gently in a large bowl.
• Add the prawns, sliced spring onion, shredded basil leaves and 2 tbsp of lime confit.
• Season to taste with salt, pepper and Tabasco.
• To serve place the metal rings in the centre of a white plate and fill with the prawn and avocado mixture.
• Press down gently with the back of a spoon.
• Spoon the salsa decoratively around the plate.
• Toss some salad leaves with a little lime juice, canola oil, salt and pepper.
• Remove the metal rings and arrange a small handful of dressed leaves on top of each portion.
• Serve with a crusty whole meal baguette, thinly sliced.

LITTLE GEM CUPS WITH PRAWN & MANGO SALSA

Steps:

• Break the lettuces into individual leaves. Peel and dice the mango and mix with the finely chopped red onion, chopped mild red chilli, the juice 1 lime and the light olive oil. Mix well and set aside at room temperature, covered with cling film. Just before serving, take a the peeled tiger prawns and cut them in half horizontally. Mix into the mango mixture with a handful chopped coriander. To serve, spoon the mixture on to the Little Gem leaves and arrange on a large platter or plate.

PRAWN, MANGO AND MACADAMIA SALAD WITH LEMON BASIL DRESSING

Steps:

• For Dressing: Combine ingredients in a sml jar & shake well.
• For Salads: Put 1 cup lettuce or mixed greens on 2 salad plates. Top ea salad w/an equal amt of the mango slices & prawns.
• Scatter half of the Macadamia nuts on ea salad. Shake dressing again, drizzle half of it on ea salad & serve immediately.

PRAWN & MANGO SALAD

Steps:

• Mix the avocado with the lemon juice, then toss with the prawns, mango, tomatoes, cucumber, spinach and mint. Pack into a lunchbox and drizzle over the sweet chilli sauce, then chill until ready to eat.