A vibrant salad of prawns, avocado, and mango, lifted by Olivetta Lime extra virgin olive oil and a hint of Olivetta Mango balsamic vinegar. Finished with crunchy peanuts, crispy shallots, fresh coriander, and chilli for a refreshing, indulgent bite.
Prep time: 30 mins
Cook: no cooking required
Serves 4
Ingredients:
200g four leaf salad mix
2 avocados, sliced
2 mangoes, sliced
4 spring onions, thinly sliced on the diagonal
125g mini tomatoes or baby tomatoes, halved
200g baby cucumbers, sliced on the diagonal
500g cooked and peeled prawns
10g coriander leaves, picked
1 long red chilli, seeds removed and thinly sliced
125ml roasted and salted peanuts, chopped
60ml fried shallots
Dressing
20ml Olivetta Mango balsamic vinegar
60ml Olivetta Lime extra virgin olive oil, plus a drizzle or two
0.25ml Olivetta Sriracha salt (or to taste)
1 long red chilli, deseeded and roughly chopped
10ml fresh lime juice
Directions:
Blend all the dressing ingredients in a food processor until smooth. Reserve a small amount and thin with extra Olivetta Lime olive oil for tossing the vegetables.
In a large bowl, combine the tomatoes, cucumbers, and spring onions. Toss gently with the thinned dressing. Add the salad mix and toss lightly to coat.
Transfer the tossed salad to a serving platter. Arrange the avocado, mango, and prawns on top in a decorative pattern.
Drizzle the remaining blended dressing over the top. Sprinkle with coriander leaves, red chilli slices, chopped peanuts, and fried shallots. Serve immediately.
