It is amazing how things turn out. Little did I know when I wrote my very first post, ‘Passionfruit Syrup’, that it would turn out to be my most popular. Nor did I know, a post on a very simple salad, ‘Prawn, Mango and Avocado Salad‘, would be my second most popular. (For the curious: my third most popular is ‘International Scone Week 2012’. I made pumpkin scones.)
In the weeks before Christmas, I get loads of hits for the Prawn, Mango and Avocado Salad post. Last year, I was amazed at the number. This year, it happened again. Clearly, it is what Australians like to eat on Christmas Day. Since I was marvelling at how popular a simple salad can be, I decided to make if for my annual get-together with my old school friends (we are not that old but we have known each other most of our lives).
But this time, I was a wee bit disappointed with the old recipe. Both Maus and I thought it needed a sauce which sent me searching for this recipe which I remembered making years ago. I showed it to Maus. She was keen, so we decided to make it for our Christmas Day lunch. It was perfect, as it would be for any summer luncheon.
These quantities serve two for a grand summer luncheon. The original recipe comes from The Australian Women’s Weekly Light and Luscious Summertime Cookbook. I adjusted the quantities slightly.
- 400g cooked prawns, cleaned and peeled but with tail intact (weight is the peeled weight)
- lettuce (I used a few leaves from a green oak leaf lettuce. Iceberg would work just as well.)
- 1 cup cold, cooked, long grain rice
- 1 mango
- 1 avocado
- ½ cup coconut cream*
- 1 tsp grated fresh ginger
- 2 tbs** lemon juice
- 2 tsp sugar
- ½ tsp curry powder
- ¼ tsp turmeric
- salt, to taste
*For US readers, our coconut cream is not sweetened.
**These are 20 mil tablespoons.
- Place the lettuce onto a serving platter.
- Sprinkle the rice over the lettuce.
- Top the rice with alternate slices of avocado and mango.
- Top the salad with the prawns.
- Drizzle the dressing over the prawns.
To make dressing: place all ingredients in a jar with a screw top lid. Shake well.
BTW: The beautiful platter was a Christmas gift from my sister, Juanita. I will feature it in my next ‘In My Kitchen” post.
The original Prawn, Mango and Avocado Salad post is here.