Prawn, Mango and Macadamia Salad With Lemon Basil Dressing

“This so easy-to-fix & lovely salad is from the Australian Women's Weekly *Best Seafood Recipes* cookbook. I see it as an ideal luncheon entree or the perfect starter salad course for a spec romantic dinner for 2, but it can be expanded easily to serve 4 (Time does not include time to cook & cool prawns). *Enjoy*”
READY IN:
10mins
SERVES:
2
YIELD:
2 Salads
UNITS:
US

Ingredients Nutrition

  • For Salad
  • 13 ounces prawns (cooked, cooled, shelled, deveined & tails left intact)
  • 1 large mango (sliced)
  • 2 ounces macadamia nuts
  • 2 cups bibb lettuce (or mixed salad greens)
  • For Dressing
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon fresh basil (chopped)
  • 1 teaspoon sugar

Directions

  1. For Dressing: Combine ingredients in a sml jar & shake well.
  2. For Salads: Put 1 cup lettuce or mixed greens on 2 salad plates. Top ea salad w/an equal amt of the mango slices & prawns.
  3. Scatter half of the Macadamia nuts on ea salad. Shake dressing again, drizzle half of it on ea salad & serve immediately.

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