PRAWN, MANGO AND AVOCADO SALAD WITH RUM DRESSING
Prawns, mango and avocado are a tried and true combo taken to a new level with the addition of the very special rum dressing. Enjoy as a starter, a summery lunch dish or a Christmas Day special.
360g (1 + 1/2 –2) mangoes (peeled, flesh cut from stone, then cut into 1cm dice)
180g (1 + 1/2 –2) avocados (peeled, halved, stone removed and cut into 1cm dice)
180g (1) red pepper (cut into 1cm dice)
1/2 tsp red chilli (finely chopped)
10 basil or mint leaves (thinly sliced)
15ml (1 tbsp) lime juice
36 prawns (heads off, bodies peeled but tails on)
15ml (1 tbsp) olive oil
flaky sea salt and freshly ground black pepper
120g (8 cups) baby salad greens
50g (1/3 cup) macadamia nuts (preferably New Zealand grown) (lightly toasted and cut into rough quarters)
- To cook prawns: Preheat oven to 200°C. Place prawns into a bowl, drizzle with oil and season with salt and pepper. Toss ingredients together. Place on a low-sided baking tray and then into oven. Roast for 4-5 minutes or till prawns become opaque. Cool.
- To make Mango and Avocado Salad: Into a medium sized bowl place mango, avocado, red pepper, chilli, basil leaves and lime juice. Gently combine.
- Place a pile of salad greens in the centre of 6 pasta bowl style plates. Arrange 6 prawns in the centre of the pile of salad greens. Top with Mango and Avocado Salad. Scatter with macadamia nuts and drizzle with Rum Dressing.
- Serve as soon as possible.