Mélange Travel & Lifestyle Magazine April 2018 | Page 291

Flavour and Savour
Prawn Mango Avocado Salad with
Lemon-Lime Dressing
Elaine Nessman
www.flavourandsavour.com
This fresh Prawn Mango Avocado Salad with sizzling shrimp can be on your dinner table in fifteen
minutes. Sweet, juicy mangos, creamy avocado and tender shrimp all tossed with a lemon-lime
dressing make a simple but simply delectable salad.
Course: Salads and Dressings
Cuisine: Asian, Canadian, American, West Coast
Servings: 4
Calories per serving: 347 kcal
Author: Flavour & Savour
INGREDIENTS
24 raw prawns or large shrimp, fresh or thawed
1 tbsp grapeseed or other vegetable oil
2 medium mangos thinly sliced
2 medium avocados thinly sliced
3 tbsp cilantro leaves finely chopped
Lemon Lime Vinaigrette
1 tbsp lime zest
1/2 tsp dried chili pepper flakes
1/2 tsp black pepper freshly ground
2 tbsp lemon juice
1 tsp honey or more, to taste
3 tbsp olive oil extra virgin
For these and other recipes, visit
www.flavourandsavour.com
INSTRUCTIONS
Make the Lemon Lime Vinaigrette first.
Whisk the lime zest, chili pepper flakes, black
pepper, lemon juice, honey and olive oil
together. Set aside.
Arrange mango and avocado slices on
serving plates or on one large platter.
Heat a skillet over medium heat. Add 1 tbsp
oil and heat. Pat the prawns dry and add to
skillet. Cook on one side for 1 - 2 minutes,
turn and cook for 1-2 minutes longer, or just
until they are no longer translucent. Arrange
on top of the mango and avocado slices.
Drizzle with the Lemon Lime Vinaigrette and
garnish with freshly chopped cilantro leaves.