Name: Prawn and mango salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 750 gram cooked prawns, peeled, tails intact, deveined; 100 gram baby rocket; 1/2 cup coriander leaves; 1/2 cup mint leaves; 1 mango, cheeks removed, peeled, thinly sliced; 1/2 cup macadamias, toasted; 4 green onions, thinly sliced; Dressing; 2 tablespoon macadamia oil; zest and juice 1 lime, finely grated; 2 caster sugar; 2 teaspoon white balsamic vinegar; 1 -2 small red chillies, seeded, thinly sliced

Ingredients

750 gram cooked prawns, peeled, tails intact, deveined

100 gram baby rocket

1/2 cup coriander leaves

1/2 cup mint leaves

1 mango, cheeks removed, peeled, thinly sliced

1/2 cup macadamias, toasted

4 green onions, thinly sliced

Dressing

2 tablespoon macadamia oil

zest and juice 1 lime, finely grated

2 caster sugar

2 teaspoon white balsamic vinegar

1 -2 small red chillies, seeded, thinly sliced

Method

1.In a large bowl, combine prawns, rocket, herbs, mango, macadamias and onions.

2.Dressing: In a jug, whisk together all ingredients. Season to taste.

3.Drizzle dressing over salad just before serving, tossing well.

If liked, use smoked salmon in place of prawns.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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