Recipe Scene: Prawn & Mango Salad with Avocado & Lime

This recipe has been adapted from Good Chef Bad Chef on Channel Ten. When I first saw the recipe being made by chef Adrian Richardson it combined every single ingredient that I love to eat together in a salad. I’ve increased the amount of prawns, avocado and mango, because you can’t have too much of something you love right?

(The original recipe called for Calypso Mangos, but any available Mango is fine)

1kg cooked Prawns peeled and deveined
2 ripe avocadoes, diced
1 roma tomato, skin removed, diced
2 Mangos diced
2 cups shredded lettuce
1/2 cup coriander chopped
1/2 bunch chives, chopped
1 lime


1 cup mayonnaise

2 tbsp tomato sauce

1 tsp worcestershire sauce

2 drops tabasco

Combine all ingredients for dressing in a bowl and set aside in a cool place. (score a cross in the base of the tomato and pour boiling water on top, rest for 5 minutes then peel)

For the salad, layer the lettuce first, then avocado, mango, coriander, chives and top with prawns in a large mixing bowl. Season to taste and squeeze over lime juice. Toss gently just before serving and top with sauce on your plate, so the salad doesn’t become soggy


About Anna-Maria Megalogenis 157 Articles
Anna-Maria has been writing for Street Press in Melbourne and Sydney for over 20 years. She is passionate about food, music and the arts, is an avid reader and used to hand write reviews for Beat Magazine at the Great Britain Hotel, where a patron once suggested she was ripping off articles in Rolling Stone magazine.