Julie Goodwin’s prawn mango avocado salad recipe has a zesty dressing that really makes the ingredients sing.
“On Christmas Day, my main aim is to have a great time with the people I love,” says Julie Goodwin. “My second goal is to create a beautiful spread that we can all enjoy that requires minimal work. This prawn mango avocado salad is gorgeous to look at and really delicious to eat. And most importantly, it’s nice and easy so you’re free to enjoy the day with your people.”
Ingredients
Method
DRESSING Place all the dressing ingredients into the bowl of a mini food processor or blender and process on high until smooth.
Arrange the gem lettuce quarters and any loose leaves on a large serving platter. Arrange the avocado and mango slices over the top, and then the prawns. Pour the dressing generously around the platter and finish with the spring onions. Serve prawn, mango & avocado salad to the table immediately
Prawn mango avocado salad recipe tips
Ingredient swap
Baby gem lettuces are very small, so Julie has used 4 in her prawn, mango and avocado salad. If you use baby cos lettuce which are slightly larger in size, you will probably only need 2.
How to peel and devein prawns
- Twist or cut behind the prawn head to remove it. Peel away the shell starting from legs. You can leave the last segment of shell on to leave the tail intact for presentation, like Julie has done for this prawn salad.
- To devein, make a small cut in the centre back of prawns. Insert a skewer or toothpick through the skin and under the vein, then lift; this will pull the vein out in one piece. Alternatively, run a small knife down the back of the prawn to expose the vein and pull it out that way.
