Prawn and avocado salad with mango salsa
Prawn Salad, Avocado Mango Salsa
This prawn salad is a beauty to share. It has all the best summertime favourites of avocado and mango. It’s easy and ever so retro tropical.
Prawn and avocado salad with mango salsa
Prawn Salad, Avocado Mango Salsa
This prawn salad is a beauty to share. It has all the best summertime favourites of avocado and mango. It’s easy and ever so retro tropical.
Servings
4
Servings
4
Ingredients
  • 1kg prawnscooked, peeled
  • 50gm Spanish onioncut fine, washed *
  • 200gm lenbanese Cucumbersliced into thin rings
  • 1/2 lettuce,iceberg is suitably retro
  • 2baby cos lettucecentre leaves
  • 50gm rocketbaby
  • 3whole avocados
Salsa
  • 500gm mango1 or two large
  • 1kg tomatoesfirm but ripe
  • 1clove garliccrushed
  • 150ml lemon Juice4 or 6 approximately
  • 2 tablespoons sugarcaster
  • 1Tablespoon fish sauce
  • 2 Tablespoons corianderROOTS and stems chopped
  • 2tablespoons corianderLeaves, chopped
  • 1/4teaspoon salt
  • 50gm peanutsdry roasted and unsalted
Instructions
  1. Peel the Prawns and put in the fridge till needed.
  2. Next make the salsa. A fine strainer and a bowl will help with making this salsa. **(1) Pour 250 ml of boiling water over the diced Spanish onion. Stir for 1 minute and then drain off the water and discard it. Put the onion into a medium sized bowl. Next prepare the tomatoes. Quarter them and cut out the seeds and pulp leaving just the tomato quarters. Put the seeds and pulp into the same strainer. The pulp and seeds will be part of the salsa dressing. **(2) Press the juice out of them. ( You will need about 3/4 to 1 cup). Then cut them into even sized dice (big or small your choice)
  3. Add the chopped tomatoes to the onion. Next cut the mango into chunks or dice and add that too along with lightly chopped coriander leaves (as much or little as you like).
To finish the salsa
  1. To finish the dressing, very finely chop 2 or 3 washed coriander roots **(3) and add them to the tomato juice then add 150 ml of lemon juice, the sugar (don’t skip- but replace with honey if needed), 1 Tablespoon fish sauce, garlic and salt. Stir well and add to the tomato and mango mixture.
  2. Let the salsa sit while you prepare the salad. Put the mixed lettuce into a bowl (or platter) add the cucumber. Cut the avocados ( I like big pieces where the centres can pool with salsa). Use a little of the salsa on the salad here. Add the Prawns. Dress further.
  3. Finish the salad with more coriander and **(4) roasted peanuts . Serve extra salsa with the salad and let everyone dress there own ( there is plenty of extra here).
Recipe Notes

1 kg of Prawns will be about 24 medium to large. I have allowed 6 prawns per person

**(1)Why wash Spanish onion?. Washing Spanish onion in boiling water once cut will take the bite out of them. Once washed they will combine with the sweet mangoes and give flavour without overpowering in any way.

**(2) If your tomatoes aren’t as juicy as you would like you can add a little more lemon juice, orange juice or even tomato juice (pre-prepared)

**(3) Coriander roots have incredible flavour and will make this salsa something to remember. Wash them very well, pulling apart each strand attached to the root because they can be full of dirt.

Add 1 chopped long red chilli to your salsa if you like.

**(4)Buy dry roasted peanuts from the Asian store. They are crunchier and stay fresh longer