Prawn Salad with Avocado & Mango SalsaPrint Recipe

 

One of the many things I miss about Australia is its mangos and although I have trekked to farmers markets and far off regions of the US in order to source them, I cannot find any that compare. The flavour of mango’s in Australia is a deep one, and they are also juicy, even when they are not overly ripe - so juicy in fact, that it is best to eat them in the bath.

Having said that, I still rejoice when mangos hit the market shelves – they are one of my most favourite fruits and for that reason this is one of my most favourite Summer salads.

Super sweet mango’s are certainly a pre-requisite, the avocado’s should be ripe but firm and the prawns are best fresh. I have also included a recipe for a 70′s style cocktail sauce which is nice drizzled through or served on the side. The combination of mango, avocado and prawns is a great one with each ingredient complimenting one another – it is the perfect salad to showcase the best of Summer’s produce.  Enjoy!

Ingredients
2 ripe mangos, diced to cubes
2 ripe avocado, diced to cubes
500 grams/1 pound cooked king prawns (shrimp), deveined and shelled
1/4 cup finely diced red onion
1 bunch coriander (cilantro)
1 lemon, quartered

Dressing
140 ml thick good-quality mayonnaise
1 tablespoon tomato sauce
1 teaspoon Worcestershire sauce
1 teaspoon finely grated fresh horseradish
Pinch of cayenne pepper
Dash of Tabasco sauce

Place all dressing ingredients in a bowl and whisk until well combined, refrigerate until needed.

Divide prawns, avocado, mango and most of the cilantro leaves (set aside some for garnish) evenly amongst 4 plates. Squeeze a little lemon juice over and drizzle with the dressing, scatter with remaining cilantro leaves and diced red onion and serve with the remaining dressing on the side.

Yield: serves 4 as a starter

Notes: To cook the prawns you can either stir fry (2-6 minutes, according to size), grill or barbecue (3-4 minutes each side) or poach  (3-10 minutes, according to size). Keeping the shell on during the cooking process will ensure a more flavourful prawn.

© 2011, Michelle. All rights reserved.

This entry was posted in Salads, Seafood, Sides, Starters. Bookmark the permalink.

10 Responses to Prawn Salad with Avocado & Mango Salsa

  1. julia says:

    mmm how summery and lovely

  2. Kasey says:

    I love mangoes, too. I don’t think I’ve ever seen one at our farmer’s market (I don’t think they grow here in California) but I always relish the opportunity to pick them up at Whole Foods. I couldn’t get enough of them on a recent trip to Colombia, too.

    • Michelle says:

      Hi Kasey,

      From what I can gather most of the mangos in the US are imported from Mexico. I think they do grow a few in Florida but I am not too sure about California though. Such a great fruit!

      xmichelle

  3. Kate says:

    Yum! Bring on Summer, only another 3 and a half months to go!!

  4. Alison says:

    Such a simple, delicious, summer salad; it made me dream of Qld. I loved every bite!

  5. Pingback: Salsa Inspiration

  6. Darryl says:

    Amazing. Thanks for this great recipe. I just finished making it and I’m thoroughly impressed. Mangos aren’t the ripest in season fruit in February in Canada but I managed.

  7. Nice post. I learn something new and challenging on blogs I stumbleupon every day. It will always be interesting to read through articles from other writers and practice a little something from other websites.

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