Nothing conjures fond memories of big family Christmas banquets gone past like the traditional Aussie inspired Prawn, Mango and Avocado Salad! Thanks to the 40 PLUS degree heat us Queenslanders seem to be blessed with at Christmas each year, the thought of the old traditional roast meat and veggies with all the trimmings really doesn’t seem to fit! Hence why this delicious, nutritious and light summer salad makes an appearance on our Christmas table year after year!
Just to spice things up a bit and add a bit of Christmas colour to this Aussie icon dish my creative minded sister suggested a raspberry reduction sauce to replace the traditional creamy based one…creating a culinary masterpiece both aesthetically and taste wise! Recipe as follows…
What you need… (Salad will serve 6-8 people)
– 2x QLD Bowen Mangoes, sliced
– 1 extra large Avocado, sliced
– 200g baby rocket or spinach
– 1/2 cup lightly toasted macadamias
– 2kg cooked Mooloolaba Prawns
For the Raspberry Reduction sauce:
– 1 cup frozen raspberries
– 1/4 cup water
– 1 tsp caster sugar
– balsamic vinegar
What to do…
For the sauce, place the raspberries, sugar and water into a small saucepan and place over medium heat. Allow to simmer for 5-10mins, adding a touch more water if necessary. Remove from the heat and allow to cool before straining into a small jug. Add a dash to balsamic vinegar and taste. Add more vinegar if necessary. Place in the refrigerator until ready to serve.
Peel the prawns and place in an ice slurry until ready to serve.
Meanwhile, grab a big serving platter and toss the lettuce and rocket leaves across the base. Slice up the mango and avocado into long strips and arrange over the platter. Drain the prawns and add to the salad. Scatter over the toasted macadamias and then pour over the raspberry sauce and you have one seriously delicious fresh summer salad ready for any occasion in less than 30 mins! Yummm!