This is the salad that appears at every Australian summer gathering and disappears faster than everything else on the table. Bright, light, and completely no-cook if you buy cooked prawns.
What you need (serves 4)
- 500g cooked king prawns, peeled and deveined
- 2 ripe mangoes, cut into cheeks and scored
- 100g mixed salad leaves (rocket and butter lettuce work well)
- 1 avocado, sliced
- 1 Lebanese cucumber, sliced into rounds
- 1/2 red onion, very thinly sliced
- Handful of fresh coriander leaves
- 2 tablespoons toasted coconut flakes (optional)
For the dressing
- 3 tablespoons lime juice (about 2 limes)
- 2 tablespoons fish sauce
- 1 tablespoon honey or palm sugar
- 1 small red chilli, finely sliced (remove seeds for less heat)
- 1 clove garlic, minced
How to make it
- Make the dressing by combining all dressing ingredients in a small jar and shaking well. Taste — it should be a balance of sour, sweet, salty, and a little heat.
- Layer the salad leaves across the base of a large wooden salad bowl.
- Arrange the mango, avocado, cucumber, and prawns over the top. Do not toss — layering it looks better.
- Scatter the red onion and coriander over everything.
- Drizzle the dressing over just before serving. Add coconut flakes if using.
- Bring the whole bowl to the table and let people help themselves.
Tips
- This salad does not sit well once dressed. Make everything ahead and dress it at the table.
- For a more substantial meal, add some cooked rice noodles to the base.
- Serves well in a wide, shallow wooden salad bowl — the mango pieces and prawns stay visible on top rather than sinking into a deep bowl.