Summer Prawn Salad with Sweet Piquant Peppers, Mango and Avocado is a refreshing and light dish that works well for an ideal light summer meal. The freshly cooked prawns are nicely accompanied by the savory and sweet zests of Sweet Piquant Peppers, avocado, and mango. This nice blend of ingredients is then toss in an Asian Inspired Vinaigrette Dressing.
Preparation Time: 15 to 20 minutes
Serving Size: 06
Utensils: jug, serving bowl or platter
- 50g wild rocket leaves
- 1 small red onion - finely sliced
- 16 Piquant Peppers
- 800g fresh cooked tiger prawns - peeled and deveined, tails intact
- 2 mangos - peeled, stones removed and sliced
- 2 avocados - peeled, stones removed and sliced
- Lime wedges for garnishing -optional
- Freshly ground black pepper to taste
For the dressing:
- 4 tablespoons sugar
- 4 tablespoons fish sauce
- 6 tablespoons lime juice
- 1 tablespoon white vinegar
- 4 tablespoons sunflower oil
- Salt to taste
Prepare the dressing
First of all make the dressing and leave it for some time to marinate thoroughly. Place the sugar, fish sauce, lime juice, vinegar, oil and salt in a medium jug and seal it properly. Shake the jug for few seconds until the ingredients blend thoroughly. Do not remove the lid and set the jug aside to marinate.
Prepare the salad
Take a large serving platter or dish and place the rocket, onion, Sweet Piquanté Peppers, and the freshly cooked tiger prawns in it.
Pour in the dressing
Remove the lid of the jug, shake it gently and drizzle the dressing over the ingredients in the platter or bowl. Toss the ingredients in order to mix them up properly.
Add in mango and avocado slices
Now, arrange the avocado and orange slices on the top of the mixture in the bowl or platter.
It is garnishing time
Garnish your salad with some fresh lime wedges and season with freshly ground black pepper to enhance the overall taste.
Serve this amazing salad and enjoy!