Mango & prawn salad with lime mayonnaise dressing

Cooking Salads Mango & prawn salad with lime mayonnaise dressing

Welcome summer with this delightful dish starring fresh prawns and mango.

Lables: Fish free Gluten free Lactose free Milk free Sesame free Soy free Wheat free
  1. To make the dressing, place the egg yolks, lime juice, mustard and ginger in the bowl of a small food processor and process until mixture begins to thicken. With the motor running, gradually add the oil in a thin steady stream, stopping occasionally to scrape down the side of the bowl, until creamy and pale. Add the water and chilli and process until combined. Taste and season with salt.
  2. Arrange the Asian greens, mango and prawns on serving plates. Drizzle with dressing and sprinkle with coriander. Serve immediately.

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60g baby Asian greens
1 large ripe mango, cheeks removed, thinly sliced
24 medium cooked prawns, peeled leaving tails intact, deveined
1/3 cup loosely packed coarsely chopped fresh coriander
2 egg yolks
2 tbsp fresh lime juice
2 tsp Dijon mustard
2 tsp finely grated fresh ginger
125ml peanut or vegetable oil
1 1/2 tbsp warm water
1 fresh red birdseye chilli, deseeded, finely chopped
Pinch of salt

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Hard
Serves
people
Method
Baking
Category
Salads
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