Gary and Jane LangtonRecipesSaladTaste

Summer Salad: Prawn, Avocado and Mango Salad

This is a lovely light seafood starter for a summer dinner party, the colour combination (prawns, mango and avocado) looks very pretty on a white plate and most of it can be prepared ahead of time. You will need individual metal rings to create the stacked presentation.

Prawn, Avocado and Mango Salad @Masdaugustine
Prawn, Avocado and Mango Salad with Mango and Basil Salsa
Print Recipe
This diverse and colourful salad is a taste exploration worth trying. With a presentation that looks chef prepared, but it was all you! The prawns and avocado dance in the center among basil, onions and fresh greens with sweet and tangy mango salsa.
Servings Prep Time
6 people 30 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 30 minutes
Cook Time
20 minutes
Prawn, Avocado and Mango Salad @Masdaugustine
Prawn, Avocado and Mango Salad with Mango and Basil Salsa
Print Recipe
This diverse and colourful salad is a taste exploration worth trying. With a presentation that looks chef prepared, but it was all you! The prawns and avocado dance in the center among basil, onions and fresh greens with sweet and tangy mango salsa.
Servings Prep Time
6 people 30 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 30 minutes
Cook Time
20 minutes
Ingredients
Salad
Lime Confit
Mango and Basil Salsa
Servings: people
Instructions
Lime Confit
  1. To make up the lime confit (which can be made the day before), peel the rind from limes and cut into very fine strips.
  2. Put the lime strips into a saucepan, cover with cold water and bring to the boil, then drain.
  3. Repeat this process twice more.
  4. Then add the castor sugar and water to the blanched lime strips and slowly heat until the sugar has dissolved.
  5. Boil for 2 minutes until slightly syrupy and set aside or cover and place in the fridge until required.
Mango and Basil Salsa
  1. To make the salsa (which can be made the day before), peel and stone the mango and place in a blender with the basil leaves, whizzing until smooth.
  2. Add the olive oil, Tabasco and salt and pepper and whizz once, just to blend.
  3. Cover with cling film and set aside, or place in the fridge until required.
Salad
  1. To prepare the salad, peel and stone the mango and cut into 1 cm cubes.
  2. Peel and stone the avocado and cut into 1 cm cubes.
  3. Toss together gently in a large bowl.
  4. Add the prawns, sliced spring onion, shredded basil leaves and 2 tbsp of lime confit.
  5. Season to taste with salt, pepper and Tabasco.
  6. To serve place the metal rings in the centre of a white plate and fill with the prawn and avocado mixture.
  7. Press down gently with the back of a spoon.
  8. Spoon the salsa decoratively around the plate.
  9. Toss some salad leaves with a little lime juice, canola oil, salt and pepper.
  10. Remove the metal rings and arrange a small handful of dressed leaves on top of each portion.
  11. Serve with a crusty whole meal baguette, thinly sliced.
Recipe Notes

You will need individual metal rings to create the stacked presentation.

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Gary and Jane Langton

Gary and Jane Langton

When Jane was younger she wanted to be a show-jumper and, although she had some success, Jane knew she could never afford a horse that could take her to the top. Similarly, Jane enjoyed cooking and would have loved to be a chef, but she always knew that the unsocial hours would never fit with raising her family. So she stepped into the world of property construction and interior design, where she enjoyed a successful and fun filled career.

Gary went to a nautical school and always dreamed of going to sea, captaining his own ship. Although he managed to be selected for officer training in the Royal Navy at an early age, by the time he was 18 he no longer had 20:20 vision and his chosen field in the RN was no longer open to him. For a short period Gary studied quantity surveying before finally choosing a career in banking, during which time he lived for a period in New York before returning to London and ultimately running a global business team (involving much travel).

Jane and Gary met, via the internet, in February 2005 and their relationship took off. By 2007 they were married and, in early 2009, they both decided that enough was enough - the constant travelling with their jobs, rushed weekends together and too much politics in their business lives finally taking its toll.

So they decided on a total change of life. Jane had always dreamed of running a boutique hotel or upmarket B&B and pushed this idea which was accepted by Gary as he couldn’t come up with an alternative plan. The couple finally decided on France (proximity to their children in the UK and good weather) and spent about 18 months viewing 100+ properties in the South of France, from Provence to almost Spain and back, before finally settling (in December 2010) on an old stone house (and former silk farm) in La Bruguiere, a small village about 10 minutes from Uzes, France’s first Duchy and a beautiful little town.

The house renovation took 17 months and they first opened for business in summer 2012. As they end their sixth year in France the couple have no regrets and remain positive about their future.

Jane has finally managed to fulfil one of her childhood dreams of cooking professionally for others and continues to ride her horse. Gary works front of house at Mas d'Augustine their chambres d’hôte and (when asked) offers business advice to friends/associates in their location, whilst amusing himself by playing (bass) in a local French group. The couple recently started an additional business to project manage renovation works/remodelling (and, if requested, provide interior design) of holiday homes for absentee owners.

Life is too short to stand still and wait for it – Jane and Gary are firm believers that life is for the taking. Enjoy Jane's recipes here or spend a couple nights at Mas d'Augustine to savour her cooking first hand.

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