1 minute read
Wildflower Christmas Prawn, Mango and Avocado Cocktail Salad
JAMES ZARAZA, WILDFLOWER KITCHEN AT MERCURE KAWANA WATERS
20 MINUTES PREP TIME | 5 MINUTES COOK TIME | SERVES 5
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INGREDIENTS
12 to 14 cooked Mooloolaba prawns 1 mango 1 avocado 80g of mesclun lettuce 1 mixed micro herbs 80ml of your favourite cocktail sauce
METHOD
1. Peel prawns and cut in half. 2. Dice mango and avocado. 3. Stack 6x avocado, 6x mango, 6x 1/2 prawns. 4. Drizzle cocktail sauce on prawns and place mesclun on the top. 5. Finish with micro herbs of choice. 6. Place three dots of cocktail sauce around the plate.
WILDFLOWER KITCHEN
