With bursts of flavour in every mouthful, this prawn and mango salad with avocado, all drizzled in a chili lime dressing, is absolutely the most perfect salad for your next Summer barbecue, or low fuss mid-week meal.
Make the prawn marinade by mixing together the olive oil, garlic powder, onion powder, sweet paprika and sea salt in a medium sized mixing bowl. Add the peeled, raw prawns to the bowl and toss to coat evenly.
500 grams raw prawns, 2 tablespoons extra virgin olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon sweet paprika, ½ teaspoon sea salt flakes
Heat 2 tablespoons extra virgin olive oil in a pan on a medium-high heat. Add one prawn at a time, leaving around one inch between each prawn. Fry on each side until golden (about 1-2 minutes each side). Once cooked, remove from the pan and place into a bowl. Continue this process until all the prawns have been fried.
Make the salad dressing by adding the lime juice, lime zest, chili, fish sauce, maple syrup and sea salt to a bowl and whisk to combine.
50 millilitres lime juice, 1 tablespoon lime zest, ½ red chilli, 1 ½ teaspoons fish sauce, 1 ½ teaspoons tamari, 2 teaspoons pure maple syrup, ¼ teaspoon sea salt
Slowly add in the avocado oil while whisking until the dressing is well combined and emulsified.
¼ cup avocado oil
To assemble the salad, layer the lettuce leaves across the base of a serving platter. Top with avocado slices, mango slices and grilled prawns. Drizzle with chili lime dressing and serve.
3 heads baby gem lettuce, 1 avocado, 1 mango
Video
Notes
Storage
Store remaining salad in an airtight container or covered in compostable plastic wrap or a beeswax wrap in the fridge for up to 2 days. If making ahead of time, store the salad dressing in a separate airtight container or glass jar until ready to serve to prevent the salad from going soggy. Cooked prawns are safe to eat no more than 3 days after cooking, when stored in the fridge.