Prawn and mango salad recipe
information
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
2 medium, ripe mangoes
100 g (3 1/2 oz) mixed salad leaves (radicchio, frisee, rocket
400 g (14 oz) cooked, peeled tiger prawns
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
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.
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.
serving amount
serves 4
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