Mediterranean Mango, Melon and Mint Salad With King Prawns |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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An exotic and tasty combination of fruits, French Nicoise olives, toasted walnuts and fresh mint on a bed of crisp Romaine, dressed with a classic white-wine vinaigrette. Top with king prawns (allow 4 to 5 per person) for a spectacular main dish salad! Adapted from Williams-Sonoma. Ingredients:
1 head romaine lettuce, carefully washed and patted dry, and torn into bite-sized pieces |
1 red sweet bell pepper, cut into 1/4-inch strips |
2 ripe mangoes, peeled and cut into 1-inch pieces |
1/2 ripe cantaloupe, peeled, seeded and cut into 1-inch cubes |
2 chopped green onions, including some of the green tops |
12 -16 french nicoise olives |
1/2 cup broken walnut pieces, toasted |
2 tablespoons chopped fresh mint, plus mint sprigs for garnish |
2 oranges, in segments (preferably seedless navel oranges) |
16 -20 cooked jumbo shrimp, shelled and deveined (optional) |
1 fresh lemon, quartered |
2 tablespoons walnut white wine vinegar |
1/8 teaspoon salt |
fresh ground pepper |
1/3 cup extra virgin olive oil |
Directions:
1. In a large salad bowl, whisk together the vinegar, salt and pepper. Gradually add the olive oil. Taste and adjust seasonings.
2. Just before serving, add the lettuce, sweet peppers, mangoes, cantaloupe, onions, olives, walnuts, and chopped fresh mint; toss until well mixed.
3. Arrange on individual serving plates, and top each salad with 3 or 4 fresh orange segments and 4 or 5 king prawns, plus a lemon wedge and sprigs of fresh mint. Serve at once.
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