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Marie's mango and prawn summer salad
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Tropical mango and succulent prawns in a vibrant salad.
Ingredients:
  • 80ml white wine vinegar
  • 40.00 gm caster sugar
  • 19.20 gm salt
  • 1 red onion, halved, thinly sliced
  • 35g walnut
  • 57.20 gm honey
  • 120g pkt Brand Australian 4 Leaf Salad
  • 12 large cooked tiger prawns, peeled leaving tails intact, deveined
  • 1 Kensington Pride mango, stoned, peeled, thinly sliced
  • 1 red capsicum, seeded, thinly sliced
  • 1 punnet cherry tomatoes, halved
  • 100g fetta, crumbled
  • 60ml red wine vinegar
  • 125ml olive oil
  • 1 lemon, rind finely grated
Instructions:
  • Combine vinegar, oil, honey, and lemon zest in a bowl, whisk until fully mixed, then season to taste.
  • In a small saucepan, combine vinegar, sugar, salt, and 1 cup (250ml) of water. Bring to a boil, then remove from heat and add the onion. Let sit for 20 minutes until the onion turns bright pink and translucent. Drain before using.
  • Preheat the grill on high. Arrange walnuts on a baking tray and toast under the grill for 5-6 minutes until golden. Transfer to a bowl, drizzle with honey, sprinkle with salt, and toss gently to coat evenly.
  • Layer the salad leaves beautifully on a large platter. Scatter prawns, mango, capsicum, tomato, and onion on top. Sprinkle with walnuts and crumbled feta. Finish by drizzling with a touch of the dressing.

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