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?
Serves44
Cook time10 mins10 minutes
Prep time25 mins25 minutes
Ingredients
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
Dressing
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.
Method
Step 1
To make the dressing, whisk the vinegar, oil, honey and lemon rind in a bowl until well combined. Season.
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.
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.
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.
