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Red OakleafSalads

Red Oakleaf & Mango Prawn Salad

Sweet mango, juicy grilled prawns, and deep burgundy Red Oakleaf — built for colour as much as flavour, ready in under 15 minutes.

Red Oakleaf and Mango Prawn Salad
Sweet mango, juicy grilled prawns, and deep burgundy Red Oakleaf — this salad is built for colour as much as flavour. The dressing is sharp with lime and lightly sweet, and everything comes together in under 15 minutes.

Method

  1. Grill the prawns. Season prawns with salt and pepper. Heat oil in a pan over high heat. Cook prawns 2 minutes per side until pink and slightly charred. Set aside.
  2. Make the dressing. Whisk together lime juice, fish sauce, honey, chilli, and garlic.
  3. Build the salad. Arrange Red Oakleaf on a large platter. Scatter mango, avocado, and red onion across the top.
  4. Add the prawns. Place grilled prawns over the salad while still warm.
  5. Dress and finish. Drizzle dressing over everything. Top with fresh herbs and toasted coconut flakes. Serve immediately.

Aeroveg tip: The deep red colour of Red Oakleaf indicates high anthocyanin content — more antioxidants per bite. Pair with mango for a Vitamin C boost that also helps with iron absorption.