December 20, 2016
Keep it cool and delectable during the “dog days of summer” with this apricot-infused salad! Prawn and avocado give it a vigor that sets it apart from regular green salads. Our deeply succulent Apricot Preserves create a revitalizing dressing when mixed with vegetable oil, vinegar, red chili and garlic. Roasted cashews and mango round out the flavor. Check out this month’s ways to savor feature for more tips on using Bonne Maman to invigorate cold meals!
Avocado, Prawn and Cabbage Salad
For the dressing
Put all the dressing ingredients in a jar and shake together.
Fry the garlic in the oil in a heavy-based saucepan over a medium heat until golden and crispy. Remove from the oil with a slotted spoon and set aside.
In the same oil, stir-fry the prawns with the roasted cashew nuts for about 2–3 minutes until the prawns are just pink. Add to the garlic, spoon over 2 tablespoons of the dressing and set aside to cool.
When ready to serve, peel, stone and dice the avocado, and toss together with the cabbage, mango, herbs, spring onions and prawn mixture. Serve immediately, handing round the remaining dressing in a separate bowl.
* Make the dressing up to 1 week ahead and keep in a jar in the fridge. Cook the prawn mixture the day before needed. Keep chilled and toss everything together just before serving.
* This dressing is also delicious spooned over pan-fried chicken fillets and served with rice.