2 green apples
2 green mangoes
1/2 small pineapple
100 g (4 oz) cooked pork, cut into strips
50 g (2 oz) cooked prawns
30 - 45 ml (2 - 3 tbsp) lemon juice
10 g (2 tsp) sugar
mint or coriander
2 green mangoes
1/2 small pineapple
100 g (4 oz) cooked pork, cut into strips
50 g (2 oz) cooked prawns
30 - 45 ml (2 - 3 tbsp) lemon juice
10 g (2 tsp) sugar
mint or coriander
method
Peel and cut the apples and mangoes into even-sized pieces. Peel and quarter the pineapple, remove the core and cut the flesh into bite-sized pieces. Arrange these attractively with the pork and prawns on a serving dish.
Blend the dressing ingredients together and pour over the salad.
Serve garnished with mint or coriander leaves.
Blend the dressing ingredients together and pour over the salad.
Serve garnished with mint or coriander leaves.
serving amount
serves 4 - 6
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