Tiger Prawn & Mango Salad
Liven up your prawn salad with strips of mango for a tangy sweet and sour combo.
Gluten-free
Nut-free
Ingredients
Salad
Small bag of mixed leaves
1 iceberg lettuce
1 mango, peeled and sliced
2 tomatoes, deseeded and sliced into strips
150g cooked large tiger prawns, peeled
1 iceberg lettuce
1 mango, peeled and sliced
2 tomatoes, deseeded and sliced into strips
150g cooked large tiger prawns, peeled
Sauce
200g mayonnaise
2 1/2 tbsp ketchup
1 tbsp lemon juice
A few drops Worcestershire sauce
1 tbsp parsley, chopped
2 1/2 tbsp ketchup
1 tbsp lemon juice
A few drops Worcestershire sauce
1 tbsp parsley, chopped
Method
- Scatter the lettuce leaves over a large platter or board.
- Carefully take apart the iceberg lettuce so you have a small complete leaf with a hollow that you can use to hold the sauce. Shred the remaining iceberg and put on top of the platter.
- Scatter over the mango, tomatoes and prawns.
- Mix all of the sauce ingredients together in a bowl. Put the whole iceberg leaf in the middle of the platter.
- Spoon the sauce into the leaf and sprinkle with some chopped parsley.
- Serve with some granary bread.
