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Prep Time: 30 minutes
Serves: 4
Summer
Recipe provided by Chef Tom Walton for Delcado Avocados (Avocado, Prawn, Macadamia & Mango Summer Salad).
This celebratory salad sings Aussie summer and comes together in less than 30 minutes. Swap the prawns for wedges of heirloom tomatoes to make it vegan.
Ingredients
- 12 large, cooked prawns
- Zest and juice of 1 lime
- 3 tbsp olive oil
- Salt and pepper
- 2 heads baby gem lettuce
- 1 Delcado avocado, cut into 8 wedges
- 1 mango, cut into random pieces
- ⅓ cup toasted macadamias, lightly crushed
- 4 radishes, cut into wedges
- 1 ½ tbsp white balsamic vinegar
- Handful basil leaves and dill sprigs, picked
- Extra lime to serve
Method
- Peel the prawns, leaving the tail on, then place in a bowl and add the zest and lime juice, the olive oil, and season lightly with salt and pepper. Set aside.
- Lay the lettuce leaves out onto a plate and scatter the mango and Delcado wedges, half the nuts, and the radishes. Top with the prawns and spoon over any of the remaining dressing from the bowl.
- Sprinkle with the remaining nuts, splash over the balsamic vinegar and finish with the herbs.