Description
Fresh Aussie prawn salad with avocado, mango, and a citrus dressing. Light, tropical, and perfect for summer entertaining.
Ingredients
Scale
- Star protein 1 lb (16/20 count)
- Base 4 cups
- Creamy richness 2, sliced
- Tropical sweetness 1 large, diced
- Acidity, color 1 cup, halved
- Sharp bite ¼, thinly sliced
- Fresh crunch 1 medium, sliced
- Herbaceous brightness ¼ cup
- Aussie crunch ¼ cup, chopped (optional)
- Table-side acid 4
Instructions
- Prepare the Prawns (10 Minutes) — If using raw prawns: peel, devein, and pat dry. Bring a large pot of salted water to a boil. Add prawns and cook 2–3 minutes until pink and curled. Immediately plunge into an ice bath to stop cooking. Drain and pat dry. For grilled version: toss with olive oil, salt, and pepper, grill 2 minutes per side over high heat. Leave tails on for elegant presentation.
- Prep All Vegetables (5 Minutes) — Slice avocado, dice mango, halve cherry tomatoes, slice cucumber and red onion. Keep components separate until assembly — this preserves individual textures and colors. The visual contrast is half the appeal of this dish.
- Make the Marie Rose Dressing (2 Minutes) — Whisk mayo, ketchup, Worcestershire, lemon juice, and hot sauce until smooth and pink. Taste and adjust — it should be tangy with subtle sweetness and a whisper of heat. Set aside or refrigerate.
- Assemble the Salad — This is where the magic happens. Layer don’t toss — build the salad for maximum visual impact. Start with greens as the base, arrange avocado and mango slices in alternating rows, scatter cucumber and tomatoes, nestle prawns prominently on top, and drizzle dressing artfully. Finish with herbs, macadamia nuts, and lime wedges. For a complete seafood dinner, serve alongside our baked halibut for a surf-and-surf feast.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Australian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 580mg
- Fat: 18g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 28g