Delcado, Prawn, Macadamia & Mango Summer Salad - by tom walton

“This salad is the ultimate celebration of an Aussie summer, showcasing the delicious combination of Delcados, mango, macadamias and prawns.

Being a fresh salad, it comes together in under 30 minutes. If you want to pimp this one step further, some crispy chopped up bacon would do just that. Or if you want to make it vego, swap out the prawns for some gorgeous heirloom tomatoes, sliced into wedges and dressed the same way. All these options would complement the creaminess of Delcados perfectly. Happy days,” chef Tom Walton.

Prep time: 30 minutes
Serves: 4

Ingredients

• 12 large, cooked prawns

• Zest and juice of 1 lime 3

• tbsp olive oil

• Flake salt, pepper

• 2 heads baby gem lettuce

• 1 Delcado avocados, cut into 8 wedges

• 1 mango, cut into random pieces

• 1/3 cup toasted macadamia, lightly crushed

• 4 radishes, cut into wedges

• 1 1⁄2 tbsp white balsamic vinegar

• Handful basil leaves and dill sprigs, picked

• Extra lime to serve
  

Method

1. Peel the prawns, leaving the tail on, then place into a bowl and add the zest and lime juice, the olive oil, and season lightly with salt and pepper. Set aside.

2. Lay the lettuce leaves out onto a plate and scatter the mango and Delcado wedges, half the nuts, and the radishes. Top with the prawns and spoon over any of the remaining dressing from the bowl.

3. Sprinkle with the remaining nuts, splash over the balsamic vinegar and finish with the herbs.

Tip: To plate-up like a pro, watch chef Tom Walton’s video.

Recipe created by Tom Walton for Delcado Avocados.