As the Australian summer heats up, nothing captures the season's essence better than the iconic combination of fresh seafood and tropical fruit. Celebrity chef and beloved author Julie Goodwin has shared her recipe for a stunning prawn and mango salad, designed to be the star of any festive gathering.
Julie Goodwin's Ultimate Summer Salad
This vibrant dish brings together 1kg of cooked prawns with the sweet, juicy flesh of ripe mangoes, creating a flavour explosion that screams summer. Julie Goodwin, Australia's first MasterChef winner and a trusted voice in home cooking, guides us through the simple steps to assemble this show-stopping plate. It's the perfect addition to a Christmas lunch, a portable picnic treat, or a refreshing side at a backyard barbecue.
Ingredients and Dressing Method
The salad's foundation is built on fresh, crisp greens. The recipe calls for 4 baby gem lettuces, which are washed, dried, and quartered. Julie notes that if you're using slightly larger baby cos lettuce, two will likely suffice. These are combined with creamy slices of 2 avocados, 2 sliced mango cheeks, and the pile of peeled prawns. A final garnish of 4 finely sliced green onions adds a sharp finish.
The magic, however, is in the zesty dressing that ties everything together. To make it, place the following into a mini food processor or blender:
- Juice and finely grated zest of 2 limes
- 1 clove of garlic
- 1 seeded medium jalapeño chilli
- 2 tablespoons of honey
- ½ a bunch of coriander (stems and leaves only, roots removed)
- ¼ cup of extra virgin olive oil
- 1 teaspoon of freshly ground black pepper
- 1 teaspoon of salt
Process everything on high until the mixture is completely smooth and emulsified.
Assembling Your Festive Masterpiece
Arranging the salad is straightforward. Start by laying the gem lettuce quarters and any loose leaves across a large serving platter. Artfully arrange the avocado and mango slices over the top, followed by the magnificent pile of cooked prawns. Just before serving, pour the vibrant dressing generously around the platter and finish with a scattering of the sliced spring onions.
Julie's key tip is to serve the salad immediately after dressing it, ensuring the lettuce remains crisp and the flavours are at their peak. This recipe is a testament to simple, quality ingredients creating a dish that is both visually impressive and incredibly delicious, embodying the taste of an Australian summer.
