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Annabel Karmel
Digital Weaning Course LB
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Tiger Prawn & Mango Salad

Liven up your prawn salad with strips of mango for a tangy sweet and sour combo.

Gluten-free
Nut-free
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Prep Time: 15 minutes
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Makes: 4 portions
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Great for:  Grown Up Entertaining
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

Sauce

200g mayonnaise
2 1/2 tbsp ketchup
1 tbsp lemon juice
A few drops Worcestershire sauce
1 tbsp parsley, chopped
Method
  1. Scatter the lettuce leaves over a large platter or board.
  2. 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.
  3. Scatter over the mango, tomatoes and prawns.
  4. Mix all of the sauce ingredients together in a bowl. Put the whole iceberg leaf in the middle of the platter.
  5. Spoon the sauce into the leaf and sprinkle with some chopped parsley.
  6. Serve with some granary bread.

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