Abby's Grilled Prawn Mango Avocado Salad
- Reviews 2
Ready In: 28 mins
Serves: 2
Ingredients
Dressing
- 2 teaspoons balsamic vinegar
- 2 teaspoons fresh lemon juice
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon Dijon mustard
- 3 tablespoons olive oil
Salad ingredients
- 4 cups mixed salad greens
- 1⁄2 mango, peeled and cubed
- 8 cherry tomatoes, cut half
- 1⁄2 avocado, chopped
- sweet white onion, slices
- 1⁄4 cup dried blueberries
- 1⁄4 cup cheese, cubed (your favorite)
- 1⁄4 cup slivered almonds, toasted
Prawns
- 12 prawns (fresh or frozen)
- 2 bamboo skewers, soaked in water
Directions
- Dressing: Place all the ingredients for the dressing in a jar with a lid. Shake the ingredients until combined. Set aside.
- Salad: Wash and clean salad greens. Shread into bit size pieces and place on 2 bowls or decorative plates. Arrange rest of the ingredients on the plate.
- Preheat grill to medium high.
- Prawns: Place 6 prawns on the wooden bamboo stick. Remove about 2 T of the salad dressing to a small bowl, and brush on both sides of the prawns. Place on the grill and grill for 3-1/2 - 4 minutes. Turn the prawns over and brush with any remaining dressing. Grill until cooked, about 3-1/2 - 4 minutes more. Remove from grill when just slightly pink. Cut into one prawn to check if cooked. You have overcooked when the prawns when it becomes bright pink.
- Remove the prawns from the bamboo and let sit for 1 minute.
- Just before serving, sprinkle the remaining dressing on the salad and add the prawns on top.
- Serve.
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