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Recipe: Delcado Avocado, Prawn, Macadamia & Mango Summer Salad

Delcado Avocado, Prawn, Macadamia & Mango Summer Salad Recipe created by Tom Walton for Delcado Avocados.

The perfect start to an outdoor feast, this fresh salad comes together in under 30 minutes. Amp up this recipe with crispy bacon or swap out the prawns for heirloom tomatoes, sliced into wedges and dressed the same way for a vegan option.

Prep time:
Serves 4

12 large, cooked prawns
Zest and juice of 1 lime
3 tbsp olive oil
Flake salt, pepper
2 heads baby gem lettuce
1 Delcado avocados, cut into 8 wedges
1 mango, cut into random pieces
1/3 cup toasted macadamia, lightly crushed
4 radishes, cut into wedges
1 ½ tbsp white balsamic vinegar
Handful basil leaves and dill sprigs, picked
Extra lime to serve


  1. Peel the prawns, leaving the tail on, then place into a bowl and add the zest and lime juice, the olive oil, and season lightly with salt and pepper. Set aside.
  2. Lay the lettuce leaves out onto a plate and scatter the mango and Delcado wedges, half the nuts, and the radishes. Top with the prawns and spoon over any of the remaining dressing from the bowl.
  3. Sprinkle with the remaining nuts, splash over the balsamic vinegar and finish with the herbs.

Tip: Delcado is a premium hass avocado that’s “x-ray” checked for quality, so you’ll also ways get perfect slices

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