Prawn Salad with Mango Vinaigrette

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 SunTropics Mango Nectar

2 tbsp olive oil

1 ½ tbsp apple cider

2 tbsp lemon juice

½ tsp salt

dash of white pepper

1 sprig of cilantro or celery leaves (optional)



  1. Combine honey, SunTropics Mango, olive oil, apple cider, and lemon juice 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



  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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