I first had a version of this delicious salad at the wonderful Seaside café at the St Moritz Hotel in Cornwall. I just loved the combination of textures and flavours, and tried to recreate it as soon as I returned home.
The dressing of toasted sesame oil, lime and soy, along with chilli and coriander give it a real Asian feel. If you don't have fresh lime juice, then Chinese rice vinegar is a great alternative.
If you don't fancy serving it on salad leaves, then it's also really nice on vermicelli noodle or crispy rice (see images 2 and 3).
Check out my Instagram reel and see how I make it!
Serves 2
1-2 tablespoons of rapeseed oil
1 ripe Mango or pack of pre-prepared mango cubes
180g cooked king prawns
Bag of rocket or salad leaves
1 carrot
Cucumber
Fresh coriander
Fresh mint
Seasoning
Chilli crisp (optional)
Toasted sesame seeds (optional)
Sesame and lime dressing
4 tablespoons of toasted sesame oil
2 tablespoons of lime juice
2 teaspoons of light soy sauce
- Juice the lime.
- Place all of the dressing ingredients in a jug or jar and mix well to combine. Adjust to taste.
- Cut the mango into cubes.
- Cut the cucumber into small dice.
- Peel the carrot and cut it into thin (julienne) strips.
- Chop a handful of coriander and mint leaves.
- Scatter the salad leaves onto the plates, then top with the cucumber and carrot.
- Add the prawns and mango and scatter over the fresh herbs and a sprinkling of toasted sesame seeds and chilli crisp (if using).
- Drizzle with the dressing and serve.
