Salads

Manbulloo Mango Salad

An irresistible salad that works wonderfully well with prawns, and just as beautifully with beef, lamb, chicken or fish.

Serves: 4.
Prep Time: 20 minutes.

Preparation Only

Ingredients

• 2 medium or 1 very large Kensington Pride mango
• 1 punnet The Original™ grape tomatoes, served whole
• 2 small or 1 large avocado
• 1 sliced red onion, size optional, halved and sliced
• 1 stick celery, cut into 5mm lengths
• 1 bunch baby endive or 1 cos lettuce
• 750g medium or large cooked prawns
• 100g raw macadamia nut pieces

Coconut Dressing

• 1/2 cup coconut cream
• 1 tsp grated fresh ginger
• 2 tbsp lemon juice
• 2 tsp brown sugar
• 1/2 tsp curry powder
• 1/4 tsp turmeric

Preparation Instructions

• Shell and devein prawns, leaving tails on if preferred. Lightly roast macadamia nuts, allow to cool.
• Rinse and tear the endive or cos lettuce.
• Cut mango cheeks and prepare cubes of mango.
• Cut avocado halves into slices.
• Slice celery and red onion.
• Place endive or cos in a serving bowl or onto individual plates.
• Layer with onion, tomatoes, avocado and celery. Place prawns, mango and macadamia on the top layer.
• Immediately before serving, drizzle the salad with the dressing.

 Coconut Dressing

• Place all ingredients in jar and mix well.