Sophie Grigson’s Prawn, Mango & Avocado Salad

The strange, aromatic heat of soft, ripe red peppercorns gives a vivid edge to one of Sophie's favourite combinations: prawn, mango and avocado with lots of lime juice.

CREDIT: Recipe taken from SPICES by Sophie Grigson (Quadrille, £20); image by David Loftus

Serves Serves 4 as a starter

  • 16–20 shelled large raw prawns
  • 1 ripe mango
  • 1 ripe avocado
  • 60g small salad leaves
  • Juice of 2 limes
  • Salt
  • 3 tablespoons sunflower oil
  • 1 tablespoon drained red peppercorns in brine
  • Small handful of coriander, roughly chopped
  • To serve: 1 lime, cut into wedges

Top Tips

If you can’t get red peppercorns, try it with brined or fresh green ones instead.

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Method

  1. If the prawns are damp, pat dry on kitchen paper.
  2. Peel, halve, stone and slice the mango and avocado thinly.
  3. Mix the sliced fruit with the salad leaves and divide between four plates.
  4. Squeeze over the juice of one of the limes and season with salt.
  5. Heat the oil in a large frying pan. Add the prawns and fry for four minutes or so, turning once, until they have turned a good-humoured pink.
  6. Scatter over the peppercorns and shake the pan for a few seconds to heat them through.
  7. Now take the pan off the heat, squeeze over the juice of the other lime and season with salt. Spoon the prawns, peppercorns and pan juices over the salads. Scatter over the coriander and serve swiftly, with lime wedges.

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