AVOCADO AND SHRIMP SALAD

tom bo salad

Keep it cool and delectable during the “dog days of summer” with this apricot-infused salad! Prawn and avocado give it a vigor that sets it apart from regular green salads. Check out this month’s ways to savor feature for more tips on using Bonne Maman to invigorate cold meals!

ANDROS INGREDIENTS

I/ INGREDIENTS: (serves 6 people)

  • Garlic thinly sliced : 6 cloves
  • Vegetable oil : 2 tbsp
  • Raw shelled prawns : 350g
  • Roasted cashew nuts, finely chopped : 25g
  • Avocado : 1 ripe fruit
  • white cabbage, finely shredded : 125g (4oz)
  • Mango : 1 small green fruit which peeled, stoned and shredded :
  • A small handful of fresh mint and coriander leaves, roughly chopped
  • Spring onions, shredded: 6

Dressing:

  • Red chilli, deseeded and finely chopped: 01
  • Rice wine vinegar : 1 tbsp
  • BONNE MAMAN Apricot Preserve : 2 tbsp
  • Juice lime : 2 segments
  • Fish sauce : 1 tbsp
  • Vegetable oil : 2 tbsp

II/ METHODS

  • Put all the dressing ingredients in a jar and shake together.
  • Fry the garlic in the oil over medium heat until golden and crispy.
  • Remove from the oil and set aside to cool. In the same oil, stir-fry the prawns with the roasted cashew nuts for about 2-3 mins. Add to the garlic, spoon over 2 tbsp of the dressing and set aside to cool.
  • When ready to serve, dice the avocado, and toss together with the cabbage, mango, herbs, spring onions and prawn mixture.

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