Impress your guests with this prawn, mango and fennel wreath salad

Nothing screams summer like prawns and mangoes.

So ingrained are they in Australia’s psyche as portents of the warmer months that you’ll be hard-pressed to find a festive table that doesn’t include at least one of these beloved ingredients.

Together, they’re amazing and when you add the crisp crunch of fennel you have a knockout salad that everyone will love.

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Ingredients

  • 2 medium fennel bulbs, trimmed
  • 1 lemon, juiced
  • 200ml crème fraîche
  • ¼ cup mint leaves, shredded
  • 3 mangoes
  • 100g baby rocket
  • 4 green shallots, thinly sliced
  • 3 Lebanese cucumbers, peeled into ribbons
  • 1 bunch radish, washed, thinly sliced
  • 1kg cooked medium prawns, peeled, deveined
  • ¼ cup pistachio kernels, toasted, chopped
  • Extra virgin olive oil & lemon wedges, to serve

Method

  • Use a mandolin to thinly slice the fennel into a large bowl. Pour over the lemon juice, season with salt and pepper and stir to coat.
  • Cover and refrigerate for 30 minutes.
  • In a separate bowl, combine the crème fraiche and mint and season. Cover and refrigerate until ready to serve.
  • Remove the cheeks from the mango. Carefully scoop out the flesh and slice it thinly.
  • Drain the fennel.
  • Combine the rocket and shallots and arrange the greens in a wreath shape on a large board or platter.
  • Top with fennel, cucumber, radish, prawns and mango.
  • Sprinkle with pistachio.
  • Drizzle with olive oil.
  • Serve with mint crème fraiche and lemon wedges.

Serve 6 as starter or 8 as a side

Prep time 20 min + 30 mins marinating

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