Recipe may contain gluten, peanuts, tree nuts, milk and fish.
Nothing says ‘summer’ like mangoes and prawns. This easy salad is ready in just 10 minutes and will set you back just $6.25 a serve.
2 Lebanese cucumbers
60g packet baby rocket
1/3 cup small fresh mint leaves
500g cooked prawns, peeled, deveined, tails intact
45g (1/4 cup) honey roasted macadamias
Cobram Estate Lemon Infused Extra Virgin Olive Oil, to drizzle
Devilled mango dip
80g (1/3 cup) whole egg mayonnaise
90g (1/4 cup) mango chutney
2 tsp sriracha chilli sauce
3 Method Steps
Step 1To make the devilled mango dip, combine all the ingredients in a bowl then transfer to a small serving bowl. Season.
Step 2Slice the mango and peel the cucumbers into ribbons.
Step 3Place the dip in the centre of a serving platter. Toss together rocket and mint in a bowl. Arrange on the platter with mango, cucumber and prawns. Sprinkle with macadamias and drizzle over oil to serve.
- Drizzle some of the mango dressing over the salad and use the rest to dip the prawns into or drizzle over the entire salad, if you prefer.