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Peppadew®Hot Piquanté Peppers Recipe

Summer Prawn Salad Recipe with Avocado & PEPPADEW® Peppers

Ingredients

50g (1.8 oz.) Fresh rocket leaves, washed and dried
1 small red onion, finely sliced
16 PEPPADEW® hot Pquanté Peppers
750g Fresh cooked tiger prawsn,peeled and deveined, tails intact
2 mangoes, peeled and sliced
2 avocados, peeled and sliced
Lime wedges
Freshly ground black pepper to taste

Dressing

65ml (1.4 oz.) Sugar
65ml (2.2 fl oz.) fish sauce
80ml lime juice
15ml (1 tbs) white vinegar
65ml (2.2 fl oz.) sunflower oil
salt

Additional Info
  • Makes 2-4

  • Prep Time 20min

  • Cook Time 0min

Method

Place rocket leaves on a flat serving plate, cover with cling wrap and refrigerate for 20 minutes.

Mix the sugar, fish sauce, lime juice, vinegar, oil and salt in a small jug and set aside
Toss the rocket, onion, Sweet PEPPADEW® Peppers, prawns and dressing together.

Arrange mango and avocado slices on top and serve garnished with lime wedges and freshly ground pepper

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