Prawn and mango salad with a ginger and lime dressing

I hate throwing food away. And when it comes to herbs, one of the things about living in a flat is that you have to buy them by the bunch rather than just nipping into the garden to cut exactly the amount you need.

So when I made kedgeree last week I ended up having quite a lot of coriander (/cilantro) left, and rather than chuck it away I decided to use it in a salad.

It was a choice completely lacking in logic from an economical point of view as I ended up having to buy exactly 6 of the ingredients to make the salad I had in mind. No matter though because I did use up the coriander and the finished product was very nice.

This recipe is one I came up with, probably based on a mixture of previous recipe book ones.

Ingredients (for 2 people)

1 mango, cut into small squares
1 avocado, chopped into small pieces
15-20 prawns
About 10 lettuce leaves, sliced finely
6 small handfuls black rice (you can get this from organic shops)
Handful of coriander (/cilantro), chopped finely

For the dressing:
1cm cube of ginger, chopped finely
1/2 juice lime
A few spoonfuls olive oil
Splash of walnut vinager
Salt and pepper

Basically you just need to bring all these ingredients together in a salad bowl (sautéing the prawns in a frying pan first) and Bob is your proverbial uncle.

One thought on “Prawn and mango salad with a ginger and lime dressing

  1. Pingback: You can still eat me if I’m out of date | Paris Food Diary

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