Mango and Prawn Salad

    50 minutes

    This salad combines prawns with colourful, juicy fruit tossed in a light dressing flavoured with fresh mint and honey.

    8 people made this

    Serves: 4 

    • 400g cooked peeled prawns
    • 1 mango
    • 350g honeydew melon, diced
    • 8 cherry tomatoes, halved
    • 1 1/2 cups rocket leaves
    • 1/4 cucumber, sliced
    • fresh mint leaves to garnish
    • Mint and honey dressing
    • 2 tablespoons extra virgin olive oil
    • juice of 1 lemon
    • 1 tablespoon clear honey
    • 2 tablespoons chopped fresh mint
    • pepper to taste

    Preparation:50min  ›  Ready in:50min 

    1. To make the dressing, whisk together all the dressing ingredients in a large bowl and season with pepper. Add the prawns to the dressing, cover and leave to marinate in the refrigerator for about 30 minutes to 1 hour.
    2. Halve the mango lengthways, cutting down round each side of the stone. Cut the flesh on each half in a criss-cross fashion to make cubes, then cut the cubes away from the skin.
    3. Remove the prawns from the refrigerator. Add the mango, melon and tomatoes and gently stir together. Arrange the rocket leaves and cucumber slices around the edge of a shallow serving dish, and spoon the prawn salad into the centre. Garnish with mint leaves and serve.

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