Prawn, Mango and Macadamia Salad With Lemon Basil Dressing

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*

• Ready In: 10 mins
• Serves: 2
• Yields: 2 Salads

Ingredients

• 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

Directions

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.