Prawn, Mango and Macadamia Salad With Lemon Basil Dressing |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This so easy-to-fix & lovely salad is from the Australian Women's Weekly *Best Seafood Recipes* cookbook. I see it as an ideal luncheon entree or the perfect starter salad course for a spec romantic dinner for 2, but it can be expanded easily to serve 4 (Time does not include time to cook & cool prawns). *Enjoy* Ingredients:
13 ounces prawns (cooked, cooled, shelled, deveined & tails left intact) |
1 large mango (sliced) |
2 ounces macadamia nuts |
2 cups bibb lettuce (or mixed salad greens) |
2 tablespoons lemon juice |
1 tablespoon olive oil |
1 teaspoon fresh basil (chopped) |
1 teaspoon sugar |
Directions:
1. For Dressing: Combine ingredients in a sml jar & shake well.
2. For Salads: Put 1 cup lettuce or mixed greens on 2 salad plates. Top ea salad w/an equal amt of the mango slices & prawns.
3. Scatter half of the Macadamia nuts on ea salad. Shake dressing again, drizzle half of it on ea salad & serve immediately.
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