Ingredients:
For the Salad:
- 500g cooked prawns, peeled and deveined
- 1 large ripe mango, peeled and diced
- 1 avocado, peeled and diced
- 1 small red onion, finely sliced
- 1 cucumber, halved and thinly sliced
- 1/2 cup fresh coriander leaves
- 1/4 cup fresh mint leaves
- 1 red chili, finely sliced (optional)
- 1/4 cup roasted peanuts, roughly chopped
For the Dressing:
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tbsp sesame oil
Instructions:
1. Prepare the Salad:
- Start by preparing the prawns: if they're not already peeled and deveined, do that first.
- Peel and dice the mango and avocado into bite-sized pieces.
- Slice the red onion thinly and halve the cucumber before slicing it into thin half-moons.
- Roughly chop the roasted peanuts for added crunch.
- Tear the coriander and mint leaves roughly for an aromatic punch.
- If using, slice the red chili thinly for a spicy kick (adjust to taste depending on your preference).
2. Assemble the Salad:
- In a large mixing bowl, combine the cooked prawns, diced mango, avocado, cucumber, red onion, fresh coriander, mint, and chili.
- Toss gently to mix the ingredients, being careful not to mash the avocado.
3. Prepare the Dressing:
- In a small bowl or jar, combine the lime juice, fish sauce, rice vinegar, sugar, and sesame oil.
- Whisk together until the sugar dissolves completely and the dressing is well-combined.
4. Toss the Salad:
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
5. Serve:
- Transfer the salad to a serving platter or individual bowls.
- Sprinkle the roughly chopped roasted peanuts on top for crunch and garnish with additional fresh herbs or chili slices, if desired.
Enjoy!
