Mango And Prawn Salad

Marie’s Mango and Prawn Summer Salad

summer salad

Marie Piccone scrumptious Aussie mango and prawn summer salad

Aussies love their prawns and so do I.

Marie’s mango and prawn summer salad is an extremely popular Aussie lunch time meal, especially on those lazy hot summer days.

Using new season mangoes and fresh cooked prawns topped with Marie’s mouth-watering dressing delight, this meal sends my taste buds into a high speed tailspin.

Ingredients you will need

  • 1/3 cup (80ml) white wine vinegar
  • 2 tablespoons caster sugar
  • 2 tablespoons salt
  • 1 red onion, halved, thinly sliced
  • 1/3 cup (35g) walnuts
  • 1 tablespoon honey
  • 120g pkt Australian 4 Leaf Salad
  • 12 large cooked tiger prawns, peeled leaving tails intact, deveined
  • 1 can of Kensington Pride mango, stoned, peeled, thinly sliced
  • 1 red capsicum, seeded, thinly sliced
  • 1 punnet cherry tomatoes, halved
  • 100g fetta, crumbled


  • 1/4 cup (60ml) red wine vinegar
  • 1/2 cup (125ml) extra virgin olive oil
  • 1 tablespoon honey
  • 1 lemon, rind finely grated

Method for making the dressing

Step 1 – To make the dressing, whisk the vinegar, oil, honey and lemon rind in a bowl until well combined. Add seasoning.

Step 2 – Place the vinegar, sugar, salt and 1 cup (250ml) water in a small saucepan. Bring to the boil, then remove from heat. Add the onion. Set aside for 20 mins or until the onion is bright pink and translucent. Drain.

Step 3 – Meanwhile, preheat grill on high. Spread walnuts over a baking tray. Cook under grill for 5-6 mins or until golden and toasted. Place in a bowl with honey. Season with salt and toss to lightly coat.

Putting it all together

Arrange the salad leaves on a large serving platter.

Top with prawns, mango, capsicum, tomato and onion.

Sprinkle with walnuts and fetta.

Drizzle with a little of the dressing.


Enjoy with an ice cold beer or a ice cold crisp dry white wine, by the pool.

Here is another quick BBQ prawn recipe

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