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Prawn and devilled mango salad

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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.

10 Ingredients


  • 1 mango

  • 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 1

    To make the devilled mango dip, combine all the ingredients in a bowl then transfer to a small serving bowl. Season.

  • Step 2

    Slice the mango and peel the cucumbers into ribbons.

  • Step 3

    Place 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.
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Recipe Notes

  • 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.
Image by Vanessa Levis

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