King Prawn Salad with Coriander, Mango and Apple dressing
- Preparation time:
- 20 mins
- Cooking Time:
- 5 mins
- Servings:
- 2
Bring an exotic flavour to your barbecue this summer with Copella's delicious recipe for King Prawn Salad.
Ingredients
for the prawns
- 300 g king prawns
- 5 tbsp Copella Apple and Mango Juice
- 1 small clove garlic, crushed
- Grated zest of ½ lime
- 1 tbsp olive oil
for the dressing
- 3 tbsp Copella Apple and Mango Juice
- 2 tsp olive oil
- 1 tsp lime juice
- 1 tbsp chopped fresh coriander
- Salt and freshly ground black pepper
for the salad
- 1 cos lettuce, chopped or torn
- ½ bunch spring onions, shredded
- Small bunch of coriander leaves
- ½ cucumber
- 1 ripe avocado
Method
Shell and clean the prawns. Put the prawns into a small bowl and add the Copella Apple and Mango Juice, garlic and lime zest. Refrigerate whilst you prepare the dressing and the salad.
In a small bowl mix the Apple and Mango juice, olive oil, lime juice and coriander and season to taste. Put to one side.
Put the lettuce, spring onions and coriander leaves into a large bowl. Peel the cucumber, slice in half lengthwise and scoop out the seeds. Thinly slice on the diagonal and add to the lettuce. Peel, stone and chop the avocado and add to the lettuce.
Heat the remaining olive oil in a frying pan. Remove the prawns from the marinade and fry the prawns for 2-3 minutes depending upon their size until they are pink. Add the dressing to the lettuce and toss together. Divide the salad between two plates and arrange the prawns on top. Serve immediately.
