Delicious seafood and mango salad

what you need:

300g mixed salad greens, washed and dried

4 green onions, chopped

100g mung bean sprouts

1 punnet cherry tomatoes OR 2 good vine-ripened tomatoes, diced

1/2 red capsicum, seeds removed, diced

1kg cooked king prawns OR approximately 1kg cooked crayfish OR large cooked mud crab

2 ripe mangoes

dressing:

25ml white wine vinegar

75ml olive oil

2 tspn unseeded Dijon mustard

2 tblspn honey

salt and pepper, to taste

what you do:

If you are using prawns, peel and de-vein them, leaving tails on.

If you are using crayfish, cut off the head and carefully cut the body in halves from the underside.

Rinse orange coral from the head end and remove meat from the shell. Cut into thick chunks.

If you are using mud crab, crack shell and remove meat from claws and body of crab.

Cut cheeks from mangoes and scoop flesh from skin. Dice flesh.

Combine all salad ingredients.

To make dressing: heat honey bottle or jar for a few minutes in a bowl of hot water so it becomes thin and runny, or microwave for a few seconds.

Combine all ingredients in a screw-topped jar and shake for 1-2 minutes until well combined.

Pour over salad, and serve immediately.

Serves 6.



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