Prawn Mango and Macadamia Salad with Lemon Basil Dressing
Vibrant, refreshing, and bursting with tropical flavors, this Prawn Mango and Macadamia Salad with Lemon Basil Dressing is the ultimate summer dish. Succulent prawns are perfectly pan-seared and paired with sweet, juicy mango, creamy avocado, and crisp cucumber, all nestled on a bed of fresh mixed greens. Toasted macadamia nuts add a delightful crunch, while a zesty lemon basil dressing ties everything together with its tangy, herby notes. This salad is not only quick and easy to prepare—ready in just 25 minutes—but also a visual feast, making it perfect for light lunches, casual dinners, or entertaining guests. Packed with bold, wholesome ingredients, this dish is as nutritious as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams large prawns, peeled and deveined
- 1 large ripe mango, diced
- 150 grams mixed salad greens
- 50 grams macadamia nuts, lightly toasted
- 1 medium avocado, sliced
- 1 small cucumber, thinly sliced
- 200 grams cherry tomatoes, halved
- 10 grams fresh basil leaves
- 2 medium lemons, juiced
- 60 ml extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
1. Prepare the prawns: Heat a large skillet over medium-high heat. Add a drizzle of olive oil. Once hot, cook the prawns for 2-3 minutes on each side until pink and cooked through. Set aside to cool.
2. Toast the macadamia nuts: In a dry skillet over medium heat, toast the macadamia nuts for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool.
3. Prepare the dressing: In a small bowl, whisk together the lemon juice, extra virgin olive oil, honey, Dijon mustard, salt, and black pepper until emulsified. Finely chop half of the basil leaves and add them to the dressing.
4. Assemble the salad: In a large salad bowl, combine the mixed salad greens, diced mango, sliced avocado, cucumber, cherry tomatoes, and toasted macadamia nuts.
5. Add the prawns: Gently toss the cooked prawns into the salad mixture.
6. Garnish: Tear the remaining basil leaves and sprinkle them over the salad.
7. Dress and serve: Drizzle the lemon basil dressing over the salad just before serving. Toss gently to combine and serve immediately.
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 1949 mg | 85% | |
| Total Carbohydrate | 110.4 g | 40% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 73.6 g | ||
| Protein | 135.6 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 580 mg | 45% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 4059 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
