Prawn and mango sunshine salad three ways

You can have a seafood salad, retro prawn cocktail or scrummy baguette bites with this versatile recipe.

Pick your party starter! Featuring a creamy dressing and candied pecans this versatile recipe gives you the option of a seafood salad, retro prawn cocktail or scrummy baguette bites.

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Arrange pecans close together on a small oven tray lined with baking paper. Put sugar and water in a small frying pan on medium heat. Cook, stirring, for 3 minutes or until sugar is dissolved. Increase heat to high. Boil, without stirring, for 8-10 minutes or until mixture becomes golden brown. Working quickly, pour hot toffee mixture over pecans on tray. Set aside to cool completely, then roughly chop.


To make dressing, combine all ingredients in a bowl. Season


Arrange lettuce, cucumber, mango, avocado and prawns in a serving bowl. Season. Sprinkle with candied pecans, mint and parsley. Serve with dressing on the side.

To make prawn cocktails, cut avocado into wedges and finely dice mango and cucumber. Spoon some dressing into large serving glasses. Add lettuce, avocado and prawns. Sprinkle with mango and cucumber and drizzle with dressing. Season. Top with candied pecans, mint and parsley. Serve. 

To make prawn baguette bites, slice baguette into 1cm thick slices and toast lightly. Top with a little dressing, then shredded lettuce, cucumber ribbons, diced mango and avocado, and prawns. Spoon over a little dressing, top with candied pecans, mint and parsley, then season. Serve.

Prawn and mango salad

What to serve your salad in

You might also enjoy making this Aussie Caesar Salad With King Prawns And Mango

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