Shrimp, Mango and Macadamia Nut Salad
4 servings
30 minutes
Shrimp salad with mango and macadamia nuts is a vibrant combination of freshness, sweetness, and crunchy texture. Pan-Asian cuisine is known for its balance of flavors, and this salad is a true embodiment of it. Shrimp adds tenderness and a marine aroma, mango brings juicy sweetness, while macadamia complements the dish with crunch and a creamy note. Basil leaves and watercress refresh the composition, while lemon juice and spices enhance the flavor of each ingredient. This salad is perfect for a light dinner or an exquisite appetizer, creating harmony between sweet, salty, and spicy. It highlights the elegance of cuisine and demonstrates how simple ingredients can come together in a refined gastronomic masterpiece.
1
Divide the radicchio into leaves, keeping only the pink ones. Cut the large leaves in half and place them in a bowl, then add half of the basil and watercress leaves on top and mix lightly. Place the shrimp on top of the salad.
- Basil leaves: 25 g
- Watercress: 30 g
- Peeled king prawns: 24 pieces
- Radicchio salad: 1 bunch
2
Heat oil in a pan over medium heat. Add chopped nuts and fry for 5 minutes until golden. Add garlic and cook for another 30 seconds, remove from heat and pour in lemon juice, then add diced avocado and mango. Sprinkle with spices and drizzle the salad. Top with remaining basil leaves.
- Macadamia nuts: 150 g
- Garlic: 2 cloves
- Lemon juice: 3 tablespoons
- Mango: 1 piece
- Avocado: 1 piece
- Spices: to taste
- Basil leaves: 25 g