I first had a version of this delicious salad at the wonderful Seaside café at the St Moritz Hotel in Cornwall. I just loved the combination of textures and flavours, and tried to recreate it as soon as I returned home.
The dressing of toasted sesame oil, lime and soy, along with fresh chilli and coriander give it a real Asian feel. If you don't have fresh lime juice, then Chinese rice vinegar is a great alternative.
Serves 2
1-2 tablespoons of rapeseed oil
1 ripe Mango
180g cooked king prawns
Bag of salad leaves
Cucumber
Fresh coriander
Seasoning
Fresh red chilli to taste (optional)
Spring onions (optional)
Avocado (optional)
Chilli, soy and lime dressing
2 limes
1 tablespoon of toasted sesame oil
2 tablespoons of soy sauce (or to taste)
1-2 tablespoons of hot honey or sweet chilli sauce
Toasted sesame seeds (optional).
- Juice the limes.
- Place all of the dressing ingredients in a jug or jar and mix well to combine. Adjust to taste.
- Cut the mango into cubes.
- Cut the cucumber into small dice.
- Chop a handful of coriander leaves.
- Scatter the salad leaves onto the plates, then top with the remaining ingredients.
- Drizzle with the dressing and serve.
