Prawns, Mango, and Jícama Salad with Pineapple Vinaigrette

Ingredients for Prawns, Mango, and Jícama Salad with Pineapple Vinaigrette

• 45ml fresh lime juice

• 2 tablespoons frozen pineapple juice concentrate, thawed

• 60ml extra-virgin olive oil

• 6 cups water

• 1/4 cup fresh lemon juice

• 2 bay leaves

• 2 teaspoons salt

• 1 teaspoon whole black peppercorns

• 450g uncooked large prawns, peeled, deveined, halved lengthwise

• 2 large mangoes, peeled, pitted, cut into 1/2-inch cubes (about 725ml )

• 475ml 1/2-inch cubes peeled jicama

• 80g chopped red onion

• 45ml chopped fresh coriander

• 6 large Boston lettuce leaves

How to make Prawns, Mango, and Jícama Salad with Pineapple Vinaigrette

Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.

Bring 1450ml water and next 4 ingredients to boil in heavy large saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat to low, add prawns, and simmer until opaque in centre, about 2 minutes. Drain. Transfer prawns to large bowl; refrigerate until cool. (Can be made 6 hours ahead. Cover; keep chilled.)

Mix mangoes and next 3 ingredients into prawns. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.