Prawns, Radish, and Mango Salad Recipe

From Dorothy McNett's Recipe Book.

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Prawns, Radish, and Mango Salad

From Dorothy McNett's recipes at Use this as a basic recipe, substitute any firm fish pieces or scallops. Use whatever fresh fruit you have, very good with bananas as well.

1 to 1 1/2 pounds fresh large prawns, shelled and deveined
1/2 teaspoon semi-coarse sea salt
freshly ground pepper
1-2 teaspoons extra virgin olive oil

4-5 large red radishes, cut into small pieces
1 fresh mango, peeled and cut into small pieces
1/2 cup parsley or cilantro, as desired
lettuce or other greens, as desired (nice and fresh!)
zest of one lemon or orange
2-3 tablespoons lemon or orange juice
1/2 teaspoon good quality Dijon mustard
1/4 cup extra virgin olive oil
salt and pepper, as desired

Place prawns in a glass or ceramic round baking dish, such as a quiche dish or pie plate. Sprinkle with salt, pepper and oil. Loosely cover with waxed paper. Cook in microwave 1 minute. Stir, and cook another 1-2 minutes or as needed. Do not overcook! Just until they start to turn pink. Allow to cool about 10-15 minutes. When ready to serve, cut each prawn into small pieces and toss with the radishes, mango and cilantro in a beautiful salad bowl. Toss in the salad greens. In glass measuring cup, whisk the zest, juice, mustard, olive oil, salt and pepper. Pour over the salad, toss, and serve!

Recipe created 2010-05-18.

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