Prawn mango, avocado and asparagus salad

1 serving Prep: 20 mins, Cooking: 0
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With goat's cheese and micro greens.

By Food24 February 15 2012
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Ingredients (11)

300 g prawns — shelled with tails left intact, deveined and briefly dropped into boiling water until pink
1 mango — peeled, stoned, sliced
1/2 red pepper — thinly sliced
rocket
100 g asparagus — trimmed
50 g blueberries
1/2 fresh chillies — deseeded, thinly sliced
1/2 cucumber — ribbons
micro greens
1 red pepper — red, sliced diagonally
100 g goat's milk cheese — chevin
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Method:

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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