Charred Mango Salad with Prawns and Avocado

 

Recipe thanks to Alex Kearns, Executive Chef
Glebe Point Diner & Neutral Bay Dining. (Serves 2)

INGREDIENTS

  • 1 butter lettuce
  • 1 avocado
  • 1 mango - cheeks cut from stone, skin removed
  • 1 punnet of cherry tomatoes - halved
  • Half Spanish onion - sliced
  • Half long red chilli - sliced (optional)
  • 8 prawns - shelled and deveined
  • Juice of half a lemon
  • Mint leaves, finely chopped
  • 12 roasted hazelnuts - halved
  • Rosto Extra Oomph Extra Virgin Olive Oil
  • Murray River Sea Salt Flakes
  • Freshly ground black pepper

Ingredients for Charred Mango Salad with Prawns and Avocado

Avocados Large (each)

Product of QLD (Aust)

$4.49 ea

Tomatoes Cherry (punnet)

Product of Australia

$2.99 ea

Onions Spanish (each)

Product of TAS (Aust)

$0.57 ea
$4.49

Chillies Hot Long Red (min 110g)

Product of Australia

$2.20 ea
$19.99

Lemons (each)

Product of QLD (Aust)

$0.81 ea
$5.69

Mint (bunch)

Product of VIC (Aust)

$2.29 ea

Lemons Imperfect Pick Value Range (Each = min 500g)

Product of QLD (Aust)

$1.25 ea
$2.49

Avocados Imperfect Pick Value Range (Each = min 500g)

Product of QLD (Aust)

$3.00 ea
$5.99

Limes Imperfect Pick Value Range (Each = min 500g)

Product of QLD (Aust)

$2.00 ea
$3.99

Lemons (min 1kg net)

Product of QLD (Aust)

$1.70 ea
$9.99

Lemons Organic (each)

Product of QLD (Aust)

$1.33 ea
$7.99