Prawn mango, avocado and asparagus salad

Recipe from: February 2012

Ingredients 11
Servings 1
Minutes 00:20


Serving Change
  • 300
    prawns – shelled with tails left intact, deveined and briefly dropped into boiling water until pink
  • 1
    mango – peeled stoned and sliced lengthwise
  • 1/2
    red pepper – deseeded and thinly sliced lengthwise
  • Small bag of rocket
  • 100
    Asparagus – washed, bottoms cut off then dropped into boiling water for 3 minutes refresh in cold
  • 50
  • 1/2
    chilli – deseeded and finely sliced
  • 1/2
    cucumber - sliced into thin ribbons with a vegetable peeler
  • Micro rocket greens
  • 1
    red spring onion – finely sliced at an angle
  • 100
    goats cheese chevin fairview


Place the mango slices on the plate then add prawns.

Add the rest of the ingredients randomly.

Sprinkle over the sliced chilli and micro greens.

Drizzle generously with the vinaigrette and grind over a bit of black pepper.

Serve with crusty country bread to mop up the delicious juices.

Reprinted with permission of Kitchen Diary.
To visit Kitchen Diary’s blog, click here.




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