Summer Salad: Prawn, Avocado and Mango Salad
Gary and Jane Langton · Provencal Recipes · Salad · TasteThis is a lovely light seafood starter for a summer dinner party, the colour combination of prawn, avocado and mango look pretty on a white plate and most of the salad can be prepared ahead of time. You will need individual metal rings to create the stacked presentation.
Prawn, Avocado and Mango Salad with Mango and Basil Salsa
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.
Ingredients
Salad
- 300 gr Large shelled prawns
- 10 basil leaves shredded
- 2 small spring onions trimmed and finely sliced
- 2 Ripe avocados
- 1 Ripe mango
- a few drops Tabasco just to suit your taste
- sea salt
- Ground Pepper
Lime Confit
- 3 limes
- 100 gr caster sugar
- 100 mL water
Mango and Basil Salsa
- 1 Ripe mango
- 1 bunch fresh basil leaves no stems
- 50 mL olive oil
- 2 tsp Lime juice
- a few drops Tabasco
Salad Greens
- salad leaves for serving
- Lime juice for tossing
- canola oil for tossing
Instructions
Lime Confit
- To make up the lime confit (which can be made the day before), peel the rind from limes and cut into very fine strips.
- Put the lime strips into a saucepan, cover with cold water and bring to the boil, then drain.
- Repeat this process twice more.
- Then add the castor sugar and water to the blanched lime strips and slowly heat until the sugar has dissolved.
- Boil for 2 minutes until slightly syrupy and set aside or cover and place in the fridge until required.
Mango and Basil Salsa
- 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.
- Add the olive oil, Tabasco and salt and pepper and whizz once, just to blend.
- Cover with cling film and set aside, or place in the fridge until required.
Salad
- To prepare the salad, peel and stone the mango and cut into 1 cm cubes.
- Peel and stone the avocado and cut into 1 cm cubes.
- Toss together gently in a large bowl.
- Add the prawns, sliced spring onion, shredded basil leaves and 2 tbsp of lime confit.
- Season to taste with salt, pepper and Tabasco.
- To serve place the metal rings in the centre of a white plate and fill with the prawn and avocado mixture.
- Press down gently with the back of a spoon.
- Spoon the salsa decoratively around the plate.
- Toss some salad leaves with a little lime juice, canola oil, salt and pepper.
- Remove the metal rings and arrange a small handful of dressed leaves on top of each portion.
- Serve with a crusty whole meal baguette, thinly sliced.
Notes
You will need individual metal rings to create the stacked presentation.
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