12 December 2013

Mango Avocado Prawn Salad

Mango Avocado Prawn Salad
Nothing says summer like an easy no-cook salad that can double as a main dish. Using all FIELDS ingredients, we’ve provided our own refreshing recipe of Mango Avocado Shrimp.

Fast Facts


Time: 20 mins
Complexity: easy
Serves: 6

Ingredients:


  • 3 tbsp. fresh lime juice
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. sugar
  • 2 large mangoes
  • 2 avocados
  • 80g thinly sliced shallots
  • 50g chopped cilantro
  • 450g tiger prawns, cooked and peeled

Optional
  • 1 tbsp. dried chili or fresh Thai bird chili

Preparation:


  1. In a large bowl, whisk together the freshly squeezed lime juice, olive oil, and sugar until the sugar dissolves.
  2. Dice mangoes and avocados into 2 cm cubes or long slices, and add to the other ingredients in the bowl.
  3. Add shallots, cilantro, and chilies.
  4. Place whole shrimp on top for a great finish.
  5. Serve or cover and chill for up to 1 hour.

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