Home

Prawn and mango salad

Stripy pink prawns are partnered with sweet, juicy mango and bitter salad leaves in a creamy shallot and cider vinegar dressing. This ultra-quick, pretty summer salad is satisfying, but not too rich.

ingredients

serves 4
2 medium, ripe mangoes
100 g (3 1/2 oz) mixed salad leaves (radicchio, frisee, rocket
400 g (14 oz) cooked, peeled tiger prawns

for the dressing:

1 small shallot, peeled
150 g (5 oz) very low fat natural fromage frais
1 tbsp cider vinegar
salt and freshly ground black pepper

to garnish:

roughly torn coriander leaves

method

1. First make the dressing. Chop the shallot very finely and place in a bowl with the fromage frais and cider vinegar. Mix well, season with salt and pepper to taste and set aside.

2. Peel the mangoes and cut the flesh either side of the stone to remove it. Thinly slice the mangoes.

3. Scatter the salad leaves decoratively on large, individual plates and arrange the mango slices prettily amongst them. Place the prawns on top. Using a teaspoon, drizzle the dressing over the salad.

Serve garnished with coriander.

What did you think?

7 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved