Prep Time:    Cook Time:    Serves: 4

INGREDIENTS

  • 12 Grilled prawns, tail on
  • 10 ounces of roasted chicken, chopped
  • 1/4 cup coursely chopped peanuts
  • 1 ripe mango, cut into chunks
  • 1 avocado, cut into slices
  • 16 mint leaves, loosely torn
  • 2 cups micro greens
  • 1 jalapeño, sliced thinly
  • 2 scallions, sliced thinly
  • Edible flowers

VINAIGRETTE

  • 1 shallot, finely chopped
  • 2 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • Juice of one lemon
  • 3 tbsp honey
  • 3/4 cup sunflower oil
  • 1 tsp salt
  • 1/2 tsp black pepper

INSTRUCTIONS

1. Combine salad ingredients except for flowers in a bowl. 

2. Combine vinaigrette ingredients in a jar and shake vigorously. Pour over salad until just moist. Do not add too much dressing. 

3. Serve on four salad plates, making sure each serving gets 3 prawns. Garnish with edible flowers.

Comment

Print Friendly and PDF