Prawn and Mango Salad

Prawn and Mango Salad

Taste the essence of summer with our Prawn and Mango Salad. Featuring succulent Australian wild-caught king prawns, juicy mango wedges, grapefruit segments and crisp cucumber slices, all tossed in a tangy lime and coconut dressing. Topped with toasted coconut for a delightful crunch, this salad offers a refreshing blend of tropical flavours that's perfect for any occasion.

  • 12 cooked wild Australian prawns, peeled
  • 2 mangoes, peeled and cut into wedges
  • 2 pink grapefruits, peeled and segmented
  • 1 Lebanese cucumber, peeled and thinly sliced
  • 2 cups baby mâche leaves or watercress
  • 1 cup mint leaves
  • Toasted coconut and fresh lime, to serve

Lime and coconut dressing

  • 1 clove garlic, finely chopped
  • 2 tbsp grated palm sugar
  • ¼ cup coconut milk
  • 2 tbsp lime juice

1. To make the dressing, place all ingredients into a bowl and mix to combine.
2. Place the prawns, mango, grapefruit, cucumber, mâche leaves and mint into a bowl, drizzle with dressing and toss to combine.
3. Top with toasted coconut and serve with extra lime.


All Recipes