Prawn Salad with Mango Vinaigrette

A refreshing salad of contrasting texture and flavor that is every bit
pleasing to the palate!

Mango Vinaigrette:

1 Tbsp. honey
¼ cup Sun Tropics Mango Nectar
2 tbsp olive oil
1 ½ Tbsp. apple cider
2 Tbsp. Sun Tropics Pure Calamansi
½ tsp salt
dash of white pepper
1 sprig of cilantro or celery leaves (optional)
 

Directions:

  1. Combine honey, Mango Nectar, olive oil, apple cider, and Pure Calamansi in a blender or food processor and run until well blended.
  2. Season with salt and pepper and run mixture for a few more seconds.
    Makes 1/3 cup.

 
Prawn Salad
12 pcs shelled prawns
1 tsp grated ginger
¼ cup olive oil
salt and pepper
4 cups salad greens
1 can mandarin oranges
¼ cup chopped walnuts or pine nuts, roasted
 

Directions:

  1. Marinate prawns in ginger and olive oil for 15 minutes.  Season with salt and pepper.  Stir-fry over high heat in a sauté pan.  Do not overcook.  Set aside to cool.
  2. In a large bowl, toss together the salad greens, mandarin oranges, nuts and Mango Dressing.  Serve in individual bowls and top with cooked prawns.

 
 
Cook’s note:

  1. Prawns may be substituted with ¼ cup thinly sliced smoked salmon or 6 pcs kani/crabstick, halved.
  2. To roast nuts, place in a skillet without oil.  Place over medium low heat.  Stir occasionally until nuts are slightly browned and fragrant.

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Recipes, Salads

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