Prawn, Mango and Macadamia Salad With Lemon Basil Dressing

READY IN: 10mins
Recipe by twissis

This so easy-to-fix & lovely salad is from the Australian Women's Weekly *Best Seafood Recipes* cookbook. I see it as an ideal luncheon entree or the perfect starter salad course for a spec romantic dinner for 2, but it can be expanded easily to serve 4 (Time does not include time to cook & cool prawns). *Enjoy*

Top Review by IngridH

What a wonderful, light, refreshing salad this is! perfect for lunch on a hot summer afternoon. I made as written except for cutting the shrimp to 9 ounces, and served three of us. For the salad greens, I used baby spinach. I worried about the lemon overpowering the delicate shrimp, but the slight sweetness of the lemony dressing was a perfect match for the sweet/salty taste of the shrimp. With a glass of crisp white wine and a slice of good artisan bread, this is the perfect summer meal. Made for ZWT8

Ingredients Nutrition

  • For Salad

  • 13 ounces prawns (cooked, cooled, shelled, deveined & tails left intact)
  • 1 large mango (sliced)
  • 2 ounces macadamia nuts
  • 2 cups bibb lettuce (or mixed salad greens)
  • For Dressing

  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon fresh basil (chopped)
  • 1 teaspoon sugar


  1. For Dressing: Combine ingredients in a sml jar & shake well.
  2. For Salads: Put 1 cup lettuce or mixed greens on 2 salad plates. Top ea salad w/an equal amt of the mango slices & prawns.
  3. Scatter half of the Macadamia nuts on ea salad. Shake dressing again, drizzle half of it on ea salad & serve immediately.

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