MANGO AVOCADO SALAD WITH GRILLED PRAWNS / CHICKEN AND ORANGE VINAIGRETTE FOR MOMS – err, PARENTS – WHO HATE TO COOK!
There are many of us out there who just hate to cook... The great news is that summertime is the best season of the year for easy and healthy dishes that would impress anyone at your dinner table! Try this Mango Avocado Salad with Grilled Prawns and Chicken in an Orange Vinaigrette – easy and delicious!
I love the summer – not for its heat, sun, humidity, and annoying allergens, but for the ability to create 'cold plates' that are a breeze to prepare. Vegetables and fruit are in their prime at the grocery store and, better yet, there are greater options for locally grown produce at the neighbourhood Farmers' Markets too.
It's the season of hearty, tummy-filling, and delicious salads! Aaaaaah, bliss... and the added bonus is that 'grilling' can be taken care of on the barbeque – so ideally no pots to wash afterwards! Can it get any better for us that are always short of time?
So, again, I absolutely love summer!
I've been experimenting with side salads through this past winter to perfect the ideal salad 'meal' in time for this summer... I've even made this 'salad' for Fresh Spring Rolls and Pita Wraps simply for variety. It looks harder than it is due to the options available but here it is, dinner ready in under 20 minutes – tried, tested, and true:
MANGO-AVOCADO SALAD WITH GRILLED PRAWNS / CHICKEN
AND ORANGE VINAIGRETTE
- 1pkg lettuce (field greens or baby spinach are best)
- 1 mango, peeled and sliced in strips or cubes
- 1 avocado, peeled and sliced in strips or cubes
- 1 mandarin or clementine, peeled and sections separated
- 10-20 raw prawns, peeled and deveined
- 2 boneless, skinless chicken breasts
- GRILLING SAUCE:
- 1-2 garlic cloves, minced or grated
- 2Tbsp olive oil (barbeque) or butter (pan frying)
- 2Tbsp honey
- 4Tbsp olive oil
- 2Tbsp sweet chili sauce or 1Tbsp hot chili sauce (if you prefer an 'extra' bite)
- Salt and freshly ground pepper to taste
- 1 orange, finely grated zest and freshly squeezed juice (blood oranges are best but, in a pinch, I have also used 3 mandarins or clementines in its place)
Sprinkle your favourite crushed nuts or seeds as topping
Add cubed or grated cheese (cubed Asiago or grated Parmesan are ideal)
- OPTIONAL FOR FRESH SPRING ROLLS:
Vietnamese rice wraps, prepared to instructions
Vermicelli noodles, prepared to instructions
Low-sodium soy sauce, a dipping alternative to the Orange Vinaigrette
- OPTIONAL FOR PITA WRAPS:
1pkg pita wraps, whole wheat
- Yield: 8 full meal servings
Prepare the grilling sauce:
- If you are pan frying: slowly melt the butter, add the minced / grated garlic, add the chicken cut into strips first until almost fully cooked before adding the prawns.
- If you are barbequing: skewer the prawns and brush the oil-garlic mixture across the surface liberally along with the chicken breasts. Grill, cut the barbequed chicken after it has cooled, and remove the skewers from the prawns.
Wash lettuce, peel and cut mango and avocado into strips or cubes. Peel and separate the mandarin / clementine. Add to a large serving bowl.
Avocados are dark green, almost black, when they are most ripe. Mangos are almost fully red when they are at their prime for consumption – any 'yellow' or 'too much green' in a regular mango will generally mean that it is not ready.
Each fruit will be a little soft when they are squeezed as well.
Add the cooled prawns and chicken strips to the salad. Include any optional ingredients such as nuts, cheese, and seeds if you wish. Toss lightly.
Make the dressing. Combine all ingredients into a gravy boat and stir.
Serve the salad with 12-grain flat bread. Pour vinaigrette overtop each salad serving as desired.
If you are making Fresh Spring Rolls: follow instructions for the rice wraps and vermicelli noodles. Drain and rinse the cooked noodles immediately with cold water.
To assemble the rolls, I have found that it's much more time efficient to do this in an assembly line of three or more. Start with the prawns and chicken, then the lettuce, the slices of fruit, and finally the noodles. Add a drop of vinaigrette and fold the wraps according to packaging instructions.
Then serve and dip each bite in either the Orange Vinaigrette or low-sodium soy sauce.
If you are making Pita Wraps: warm wraps according to packaging instructions.
To assemble the wraps, I have found that it's much more time efficient to do this in an assembly line of three or more. Start with the prawns and chicken, then the lettuce, and top with the slices of fruit. Add a drop of vinaigrette and roll the wraps as desired.You may even wish to hold the wraps in place with a decorative toothpick.
Then serve and dip each bite in the Orange Vinaigrette.
Store leftovers in fridge for up to one day. Keep vinaigrette in a separate container for up to one week.
For other easy recipes, see Crockpot Tortellini Dinner, Grandma's Superspuds, Easy Hamburger Soup with Lots of Veggies, and Hearty Chicken Potato Soup.
Stay tuned for Easy Meal Plans for Moms Who Hate to Cook – coming soon. Enjoy! •
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