Prawn, Asparagus, Mango and Avocado Salad with Lime, Honey and Coriander Dressing
This salad by Liz Pozmyk is light, luscious and has a lovely combination of flavours. It was inspired by a beautiful recipe by Valli Little of delicious magazine. Liz adapted it and made a few variations to suit her family’s taste buds.
- 500g Australian prawns, peeled and deveined
- 2 mangos, peeled and flesh cut into bite-sized cubes
- 1 avocado, peeled and cut into bite-sized cubes
- 1 bunch mini asparagus, lightly steamed, cut into small lengths (see Tip)
- Small sprig snow pea sprouts, trimmed
- 1 tablespoon walnut pieces
- A few tiny baby Cos lettuce leaves, rinsed, pat dry
- Black pepper
- Juice of 2 limes
- 1 teaspoon finely chopped lime zest
- 1 tablespoon coriander leaves, chopped finely
- 1 Birdseye chilli, chopped finely, seeds removed
- 2 teaspoon honey
- 1 tablespoon extra virgin olive oil
- If using green prawns, cook prawns in gently boiling salted water until colour changes to pink, 1-2 minutes. Prawns don’t take long to cook, so be careful not to overcook them. Set aside to chill in refrigerator. If you are using cooked prawns, simply peel and devein, then chill them while you prepare the rest of ingredients.
- To make dressing, combine lime juice, lime zest, coriander, chilli, honey and olive oil in a small jug and whisk lightly.
- Arrange lettuce on serving plates. Top with mango, avocado and asparagus, then arrange prawns over top. Sprinkle dressing over salad, top with walnut pieces and snow pea sprigs. Season with pepper and serve immediately.
- Mini asparagus spears are trimmed thin asparagus spears and are ready to use. If not available, use the top half of 1 bunch of thin asparagus spears and reserve the bottom half of the spears for other recipes.
- For this recipe to be dairy-free, avoid using prepared and packaged foods containing dairy products. Take care to check ingredient labels on all products you use.
Recipe provided by Liz Posmyk best known for her blog, Good Things.