Mango, Avocado and Chilli Prawn Salad
Serves: 6
Prep time: 30 minutes
Cook time: 5 minutes
1 ½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 500g raw prawns, peeled and deveined
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 1 mango, peeled and diced
- 1 avocado, diced
- 1 red or green capsicum, diced
- 3 Lebanese cucumbers, diced
- ½ red onion, thinly sliced
- 1 long red chilli, deseeded and finely chopped
- 1 tablespoon fresh mint leaves, finely chopped
- 1 tablespoon fresh coriander leaves, finely chopped
- 1 tablespoon chives, finely chopped
Method:
- BRING half a medium saucepan of water to the boil. Add prawns and poach for 2 minutes until opaque and just cooked. Remove from pan and dry on paper towel. Chop into small pieces and transfer to a medium bowl.
- ADD lemon zest, lemon juice, and olive oil to prawns. Set aside.
- COMBINE mango, avocado, capsicum, cucumber, onion, chilli and herbs in a medium bowl. Add prawn mixture and stir gently to combine.
- GARNISH with extra herbs and serve immediately.
What's Great About It:
This easy salad recipe is the perfect side dish for your next festive or celebratory gathering! Try substituting the prawns for diced chicken for a more budget friendly option. The heat can also be dialled up or down by adjusting the amount of chilli used, or by adding chilli flakes. To serve the salad finger food style, try spooning the mixture into individual lettuce cups.
