Sensational Salads: Prawn, Asparagus, Mango and Avocado Salad with Lime, Honey and Coriander Dressing

Sensational Salads: Prawn, Asparagus, Mango 
and Avocado

A sensational salad that celebrates all that is Spring and Summer

It's a sunny Sunday afternoon and Peter and I have just finished lunch after a delicious bike ride around the local duck ponds. I was just reflecting on how we had hibernated through Winter, like a pair of old Grizzly bears. I don't mind the cold, but it was so bitter this year that we stopped going for our evening walk, a pastime that we usually love no matter what the weather. Beanies, coats, scarves and gloves do come in handy, and we really should have donned them and braved the cold, rather than snuggling on the Chesterfield!

Christmas is just a few weeks away, so I must dedicate some time soon to shopping for a hammock for Peter. He's really looking forward to spending weekend afternoons in Summer relaxing in the courtyard, reading, snoozing and maybe just kicking back and listening to the sound of the wrens in the garden and the gentle sound of the wind chimes. Bliss!

The warmer weather will now see me preparing some 'sensational salads' and, of course, lighter low fat meals. Much to Peter's delight. this will be the focus on the menu at our place and today's snippet is a favourite. Inspired by a beautiful Valli Little recipe in Delicious, I've adapted it and made a few variations to suit our taste buds. The recipe serves two as a main meal.

What's your favourite season? Do you hibernate during the Winter? How do you like to spend your weekends during the warmer months? And what's your favourite Springtime salad?

PRAWN, ASPARAGUS, MANGO & AVOCADO SALAD WITH LIME, HONEY & CORIANDER DRESSING
500g Australian prawns, peeled and deveined
2 mangos, peeled and flesh cut into bite sized cubes
1 avocado, peeled and cut into bite sized cubes
1 small bunch baby asparagus, lightly steamed, cut into small lengths
small sprig snow pea sprouts, trimmed
1 tablespoon walnut pieces
a few tiny baby cos lettuce leaves, rinsed, pat dry
black pepper

Dressing:
Juice of 2 limes (including 1 teaspoon finely chopped lime zest)
1 tablespoon coriander leaves, finely chopped
1 Birdseye chilli, finely chopped, seeds removed
2 teaspoons honey
1 tablespoon EVOO

If you are using green prawns, cook the prawns in gently boiling salted water until the colour changes to pink. Prawns don't take long to cook, so be careful not to overcook them. Set aside to chill in the refrigerator. Or if you are using cooked prawns, simply peel and devein, then chill them while you prepare the rest of the ingredients.

To make the dressing, combine the lime juice, lime zest, coriander, chilli, honey and olive oil in a small jug and whisk lightly.Arrange the lettuce on serving plates. Top with the mango, avocado and asparagus, then arrange the prawns over the top. Sprinkle the dressing over the salad, top with the walnut pieces and snow pea sprigs. Season with pepper. Serve immediately.

Fresh Springtime ingredients form this sensational salad

Start with fresh Australian prawns, cook gently until the colour changes to pink

This salad is light, luscious and has a lovely combination of flavours. Originally inspired by a recipe from 'Delicious'.