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Marie’s Mango and prawn summer salad

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The title speaks for itself, as it really is the perfect summer salad. With silky mangoes, fresh prawns and a tangy dressing, what more can you ask for?

  • Serves4
  • Cook time10 minutes
  • Prep time25 minutes
Marie's mango and prawn summer salad


  • ⅓ cup (80ml) white wine vinegar
  • 2 tbs caster sugar
  • 2 tbs salt
  • 1 red onion, halved, thinly sliced
  • ⅓ cup (35g) walnuts
  • 1 tbs honey
  • 120g pkt Coles Brand Australian 4 Leaf Salad
  • 12 large cooked tiger prawns, peeled leaving tails intact, deveined
  • 1 Kensington Pride mango, stoned, peeled, thinly sliced
  • 1 red capsicum, seeded, thinly sliced
  • 1 punnet cherry tomatoes, halved
  • 100g fetta, crumbled


  • ¼ cup (60ml) red wine vinegar
  • ½ cup (125ml) extra virgin olive oil
  • 1 tbs honey
  • 1 lemon, rind finely grated

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the dressing, whisk the vinegar, oil, honey and lemon rind in a bowl until well combined. Season.
  2. Step 2

    Place the vinegar, sugar, salt and 1 cup (250ml) water in a small saucepan. Bring to the boil, then remove from heat. Add the onion. Set aside for 20 mins or until the onion is bright pink and translucent. Drain.
  3. Step 3

    Meanwhile, preheat grill on high. Spread walnuts over a baking tray. Cook under grill for 5-6 mins or until golden and toasted. Place in a bowl with honey. Season with salt and toss to lightly coat.
  4. Step 4

    Arrange the salad leaves on a large serving platter. Top with prawns, mango, capsicum, tomato and onion. Sprinkle with walnuts and fetta. Drizzle with a little of the dressing.