Salad - Summer Prawn Salad with Sweet Piquant? Pepper, Mango and Avocado
|50 gramsRocket leaves, fresh; washed and dried|
|1 smallRed Onion; finely sliced|
|16 Peppers, Sweet Piquant; drained|
|750 gramsPrawns; fresh cooked, peeled and deveined, tails intact|
|2 Mangoes; peeled and sliced|
|2 Avocados; peeled and sliced|
|FOR THE DRESSING:|
|65 mililitersFish sauce|
|80 mililitersLime juice|
|15 mililitersWhite vinegar|
|65 mililitersSunflower Oil|
Salad - Summer Prawn Salad with Sweet Piquant? Pepper, Mango and Avocado Preparation
Place rocket leaves on a flat serving plate, cover with cling wrap and refrigerate for 20 minutes.
Mix the sugar, fish sauce, lime juice, vinegar, oil and salt in a small jug and set aside.
Toss the rocket, onion, peppers, prawns, and dressing together.
Arrange mango and avocado slices on top and serve garnished with lime wedges and freshly ground pepper.
source page: http://www.windsorfarm.com.au/?Recipes:Summer_prawn_salad_with_Sweet_Piquant%C3%A9_Pepper%2C_mango_and_avocado
To create a more substantial main meal, add 375 ml cooked couscous to ingredients and double up the dressing ingredients. Toss through lightly.
For the peppers, try to obtain the original "Peppadew" sweet piquant? pepper which adds excellent taste, but the instructions for cooking peppers from BigOven ID 161411 are just as great.
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