Prawn, Mango & Avocado Salad
This has got to be one of our favourite salads - for last minute lunches when friends pop over, or for an easy midweek dinner. It's so super easy to make and with the addition of our favourite potatoes (kipflers) it's filling enough for lunch or dinner. You can of course include a variety of herbs - sometimes I scatter in some basil and mint if I have it - and other salad ingredients, but this is a good starting point.
I like to keep the dressing very simple - olive oil and lime juice - to let the fresh flavours speak for themselves. Definitely serve the potatoes and prawns warm in this salad - and do not forget to drizzle the potatoes with olive oil and salt before you do!
Serves 4
400 grams kipfler potatoes (or baby)
400g raw, peeled prawns
1 long red chilli, seeds removed, finely chopped
2 garlic cloves, crushed
2 tablespoons extra virgin olive oil
2 limes, 1 zested, both juiced
1 bunch asparagus, trimmed
1 large mango, cut into 2cm cubes
1 large avocado, cut into 2cm cubes
1/3 cup finely chopped coriander leaves
1/3 large red onion, finely sliced (more or less, according to taste)
1 Lebanese cucumber, chopped
1-2 butter lettuce or a mix of butter and baby cos, leaves separated and washed
Put the potatoes onto boil, they'll take about 15 minutes.
In a bowl, combine the crushed garlic, red chilli, 1 tablespoon of EVOO and juice and zest of 1 lime, then add the prawns and mix well. Set aside.
Heat a large pan on medium to high heat, glaze with olive oil and sauté the asparagus until starting to wilt. Place aside. Once cooled, chop in thirds.
Onto a large serving platter or bowl, spread the lettuce and top with cucumber, mango, avocado, red onion and coriander.
Once the potatoes are cooked, drain and let cool, enough to dice up on a board. Once diced, drizzle with olive oil and sprinkle with sea salt and pepper. We love to use garlic salt for this! Then, scatter onto the salad.
Reheat your large pan on high heat. Glaze with olive oil and throw in the prawn mixture, sautéing for 1-2 minutes on each side, until opaque. Scatter onto the salad.
Drizzle the salad with the juice of your remaining lime and approximately a tablespoon of olive oil. Season with salt and pepper and toss.
Serve and enjoy!
