Prawn Salad with Asparagus and Mango

Prawn Salad with Asparagus and Mango 

Serves 6. 


200g salad mix.

3 tbsp extra virgin olive oil.

2 tsp orange juice.

1 tsp red wine vinegar.

salt, pepper to taste.

24 medium green prawns, shell on.

3 mangoes.

8 spears asparagus, medium thickness, tough ends discarded.

2 tbsp parsley, coarsely chopped.

1 tbsp mint leaves, finely sliced. 


Wash and dry salad leaves and roll in a clean cloth and keep in the refrigerator. Lightly whisk olive oil, orange juice, vinegar and salt and pepper in a medium-sized shallow bowl. Drop prawns into well-salted boiling water and simmer until they change color, about 3 minutes. Drain quickly and, as soon as you can handle them, pull off the head and shell, leaving the tail on. Devein each prawn and drop into the dressing. Slice the cheek from each mango and cut away any extra flesh from the central stone section. Cut into bite-sized pieces and drop into the dressing with the prawns. Drop the asparagus into plenty of lightly salted boiling water and cook for 3 minutes. Remove and slice diagonally into 5cm pieces. Add to the bowl with the prawns and mango. Add the herbs and lightly lift all the ingredients until they are well coated. Check the seasoning and adjust if necessary. Divide the greens between 10 salad plates and top with the dressed prawn salad. There will be no need for extra dressing on the leaves. Try to time the making of this salad so it does not need to be refrigerated. The prawns and asparagus are at their best at room temperature.