Phoenix Prawn & Mango Salad

🍤 Prawns

• 600 g peeled, deveined prawns
• 2 tsp BlixSam Pep ’n Zest
• 1 tsp BlixSam Lemon Leaf
• 1 tbsp olive oil
• 1 tbsp fresh lime juice

🥗 Salad

• 2 ripe mangoes, cubed
• 1 avocado, sliced
• 150 g mixed lettuce
• ½ cucumber, sliced
• 250 g cherry tomatoes, halved
• ½ red onion, thinly sliced
• 1 red pepper, sliced
• Fresh coriander
• Optional toasted cashews for crunch

🔥 Phoenix Mango-Lime Dressing

• 2 tbsp Phoenix Under Fire Sauce
• 3 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 2 tbsp mango purée
• Pinch of salt

👨‍🍳 Method

1. Toss the prawns with Pep ’n Zest, Lemon Leaf, olive oil and lime juice.
2. Sear in a smoking-hot pan or on the braai for about 2–3 minutes per side until cooked and lightly charred.
3. Whisk the Phoenix, olive oil, lime juice, honey and mango purée together.
4. Arrange the lettuce, mango, avocado, cucumber, cherry tomatoes, red onion and red pepper on a platter.
5. Top generously with the warm prawns and fresh coriander.
6. Drizzle the Phoenix Mango-Lime Dressing over just before serving.