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Prawn, Avocado and Mango Salad
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/4 cup olive oil
tablespoons raspberry vinegar
teaspoon grated fresh ginger
teaspoon honey
teaspoon mustard seed
tablespoon lemon juice
tablespoon minced fresh chives
teaspoon dill weed
small head iceberg lettuce, shredded
avocados − peeled, pitted and sliced
mangos, peeled and sliced
pound cooked prawns, peeled and deveined
ounces sliced mushrooms
Prepare the dressing in a medium bowl by whisking together the oil,
vinegar, ginger, honey, mustard seed, lemon juice, chives and dill.
Cover and refrigerate until chilled.
Place a mound of shredded lettuce in the center of each plate.
Arrange the avocado, mango and prawns around the rim of the plate.
Sprinkle mushrooms over all.
Pour enough dressing over all to coat; serve with fresh bread and
butter if desired.
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Prawn, Avocado and Mango Salad
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