Summer Seafood Salad

This recipe features all of my favourite summer things – mango, prawns, smoked salmon, avocado and cucumber. It’s a dish all on its own or it can be served on a large platter at a BBQ, with or without the seafood.

Ingredients

100 grams smoked salmon
10 cooked king prawns
1 small avocado
1/4 red onion
4 x boiled eggs
2 x mango cheeks
1 x sweet potato
1 x cucumber
4 cloves of garlic
Whole egg mayonnaise
Lemon juice

Method

Roast garlic and diced sweet potato for 30 minutes and allow to cool
Boil eggs for 5 minutes and allow to cool before peeling
Peel and clean prawns, including removing the poo-vein from the back!
Slice cucumber, red onion and cut eggs into quarters
Fan avocado by removing it from its shell using a large spoon, then cutting slices along the wedge without going all the way to the end. Lightly push the cut ends apart to form a fan.
Cut the mango by slicing the cheeks off each side and drawing a criss-cross pattern on the sking with a knife. Turn it inside out so it looks like a porcupine then lightly run the knife along the skin to cut the mango off into cubes.
Build the salad starting with cucumber, sweet potato, mango and onion. Place eggs around the edge of the plate, pointing to the centre of the plate.
Add some prawns along the edge of the salad, place the avocado fan on top then add the remaining mango, a few pieces of sweet potato and some red onion.
Roll smoked salmon and spread one end so it looks like a flower. Place a few of these beside the avocado.
Drizzle some dressing on top of the avocado, crack some pepper on top and serve!
Serves 2