South Australian Prawn Salad with Avocado & Mango

Ingredients

12 Large South Australian Whole Cooked Prawns

2 Avocados

1 Mango

2 Baby Cos Lettuce

Micro Herbs, to serve

Coriander Leaves, to serve

Edible Flowers, to serve

Extra Limes, to serve

Salad Dressing

6 Lime Leaves

2 Birdseye Chillis, finely sliced

1 tbls Lime Juice

1 Ruby Grapefruit, juiced

⅓ Cup Olive Oil

1 tbls Honey

¼ tsp Sea Salt

2 tbls Coriander, finely chopped

Method

To make the dressing, very finely chop the lime leaves, place in a small bowl. Add the chillis, lime juice, ruby grapefruit juice, olive oil, honey, sea salt and the finely chopped coriander. Whisk ingredients together until combined.

To prepare the prawns, gently twist the head and pull it away from the body, use your fingers to roll off the shell and legs attached from the underside, leaving the last shell and tail on. With a small sharp knife make a shallow incision along the back of the prawn and remove the intestinal tract.

Place the prawns in a bowl and add half of the dressing, marinate in the fridge while you prepare the salad.

Seperate the baby cos leaves, wash well. Arrange the leaves on a large platter. Peel the avocado and mango, cut into large cubes and place on the leaves. Top with the prawns, pour the marinade over the salad.

Garnish with the micro herbs, coriander leaves and edible flowers. Serve with extra lime wedges and the remaining dressing.

Cook’s Tip

This recipe serves four people as an entree, increase the amount of prawns, avocado and mango if you wish to serve as a main course.

Micro herbs and edible flowers can be found in speciality green grocers. The chilli may be omitted

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