RECIPES
USING KENSINGTON PRIDE MANGOES
About the Recipe
Over the years, Manbulloo’s Managing Director Marie Piccone has had many opportunities to perfect this seasonal, summer salad. When you think Aussie summer – what flavours would you rather combine than mango, prawns, avocado and macadamias?
Ingredients
For the salad
12 large tiger prawns, cooked and peeled
1 Kensington Pride or R2E2 mango, peeled and diced
1 Hass avocado, peeled and diced
1/3 cup macadamia nuts
1 red onion, thinly sliced
A few handfuls of fresh lettuce leaves of your choice
1 red capsicum
1 punnet cherry tomatoes, halved
150g fetta, crumbled
For the dressing
¼ cup red wine vinegar
½ cup extra virgin olive oil
1 tbsp honey
1 lemon rind finely grated
Preparation
Arrange salad leaves in a large serving bowl. Layer with prawns, mango pieces, capsicum, cherry tomatoes, onion, macadamia nuts and fetta. Whisk dressing ingredients together and drizzle over salad.