Mango, prawn and bacon salad with a creamy pineapple dressing

Mango, prawn and bacon salad with a creamy pineapple dressing

The sweet fruit flavours marry really well with the prawns and salty bacon.

Recipe and styling by Illanique van Aswegen

Photograph by Adel Ferreira

Mango, prawn and bacon salad with a creamy pineapple dressing

Serves: 4
Cooking Time: 30 mins

Ingredients

  • DRESSING

  • 100g pineapple flesh, chopped
  • 110g crème fraîche
  • 15ml (1 tbsp) apple cider vinegar
  • 30ml (2 tbsp) milk
  • 15ml (1 tbsp) olive/avocado oil
  • 5ml (1 tsp) wholegrain mustard
  • pinch cayenne pepper
  • salt and freshly ground black pepper, to taste
  • SALAD

  • 250g streaky bacon
  • 200g prawns, cooked and shelled
  • 2 mangoes, peeled and sliced
  • 130g pineapple, chopped
  • 1 avocado, peeled and diced
  • 3 handfuls (60g) tender salad leaves

Instructions

1

Preheat the oven to 200°C. For the dressing, place all of the ingredients in a food processor and blend until smooth. Season to taste.

2

For the salad, place the bacon on a baking tray and grill in the oven until crisp, 8 – 10 minutes. Chop the bacon into bite-size chunks.

3

Toss the remaining salad ingredients together with the bacon and serve with a drizzle of the dressing.

Notes

To create an edible bowl to serve the salad in, simply brush a tortilla wrap with some garlic butter. Place in a cake tin that will help shape it into a bowl and bake at 200°C until golden and crisp, 7 – 8 minutes.

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