Prawn, Mango and Macadamia Salad
Serves:
4 as a starter or 2 as a main.
Ingredients
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150g peeled, raw tiger prawns
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3 tbsp finely chopped coriander
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Juice of ½ lime
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4 tbsp olive oil
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Half a round lettuce
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1 large carrot
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½ a medium cucumber
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1 ripe mango
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50g toasted, halved, unsalted macadamia nuts
Method
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Shred half a round lettuce and place in a salad bowl. Scatter over 1 large carrot and ½ a medium cucumber, both peeled and sliced into fine strips.
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Peel, stone and cube 1 ripe mango and add to the bowl along with 50g toasted, halved, unsalted macadamia nuts. To make the dressing, whisk together 3 tbsp olive oil, the juice of ½ lime and 3 tbsp finely chopped coriander.
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Fry 150g peeled, raw tiger prawns in 1 tbsp olive oil for 2 minutes each side until they turn pink. Scatter the warm prawns over the salad and drizzle over the dressing. Toss the salad and serve immediately.
Comments
Glossary
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Carrot
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Coriander
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Cube
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Cucumber
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Dressing
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Drizzle
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Fry
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Lettuces and salad leaves
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Lime
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Macadamia nuts
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Mango
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Oil
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Peel
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Ripe
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Scatter
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Shellfish
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Stone
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Strips
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Toss
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Whisk
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This recipe was first published in Sat Jul 01 01:00:00 BST 2006.
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