This salad combines prawns with colourful, juicy fruit tossed in a light dressing flavoured with fresh mint and honey.
400g cooked peeled prawns
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
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Directions Preparation:50min › Ready in:50min
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.
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.
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.