Prawn, Mango & Avocado Salad

As far as food goes, my favourite time of year is winter, simply because I’m a big fan of Stews, Casseroles, hearty soups and of course the odd Pie or two (or three!).

But of course as far as the weather is concerned, summer wins out every time, with the bright green leaves, the birds singing their hearts out and being able to pick at least some fruit and vegetables from my garden. However, unfortunately, along with the sunshine, etc. comes that age old question, ‘what’s for dinner?’ Because if you’re like me, all too often I just don’t feel like standing over a stove for long periods preparing a meal, the heat seems  to affect a lot of people that way.

 Cooking just for myself now it’s not a problem, but when you have to dream up something that will suit everybody can be quite a challenge. So here is something I hope you and others will like, it’s my ‘Prawn, Mango & Avocado Salad’. Prawns and mango are made for each other, just like strawberries and cream, however, I’ve added a little something that will bring a new dimension to the dish, soft, silky, creamy avocado.

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Prawn, Mango & Avocado Salad

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4 servings

Cook ModePrevent your screen from going dark

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Main Dish or Starter

Cuisine: Mediterranean

Calories per Serving 458

Author: :Mr. Paul

Ingredients

• About 4 handfuls of mixed lettuce leaves if necessary, a bag of mixed salad leaves is fine
• 2 mangoes ripe, cut into cubes (try not to get them too under ripe) if necessary open a tin, I often do.
• ½ onion red . thinly sliced
• 20 prawns I use raw King prawns and cook them myself, but you cab use pre-cooked ones , peeled and de-veined
• 2 avocados ripe, cut into cubes
• 1 bunch coriander leaves, chopped
• 1 red chilli chopped (optional)
• 6 - 8 Cherry tomatoes cut in halves

FOR THE DRESSING:

• 2 Tbsp balsamic vinegar
• 6 Tbsp olive oil
• 1 Tbsp honey
• ½ Tbsp wholegrain mustard

DISCLAIMER

I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.

Instructions

• In a large bowl or on a platter, arrange lettuce, mango, onion, prawns and avocado.
• To make the dressing, shake ingredients in a jar until combined. Taste and adjust to your liking. Pour over salad, and sprinkle with coriander leaves and chilli.

Big juicy prawns can be expensive, so if I'm serving several people I tend to cut the prawns into small pieces, that means people get some prawn in every forkful, instead of just half dozen whole prawns which seem to disappear rather quickly (or is that just me?)

Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE

Category: Cuisine, Fish, Main Courses, Mediterranean, Recipes, Soups, Salads, Side Dishes & Sauces