Prawns, Radish, and Mango Salad Recipe

From Dorothy McNett's Recipe Book.

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See Also: Fish and Seafood · Main Dishes · Salads

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 - 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
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. Microwave on high 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. 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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