Lunch

Prawn, pecan, mango and watercress salad

This prawn salad has sweet, sour and bitter elements in perfect balance.
4
25M

Ingredients

Dressing
Salad

Method

Dressing

1.Place all the dressing ingredients in a small bowl and whisk thoroughly. Set aside.

Salad

2.Place cooked prawns in a large bowl, add the mango slices and cherry tomatoes.
3.Cut the asparagus, on an angle, into thirds and the sugar snaps in half lengthways, and add to bowl. Toss in the radish and gently mix together.
4.Add the watercress, sliced radicchio and pecans to the bowl. Pour enough dressing into the bowl to moisten the ingredients and serve.

Check the labels on the soy sauce and fish sauce if eating gluten free.

Note

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