This super fresh salad is a serious showstopper - just look at those colours!  Set to be your (and your guests) new summer fave. It is spicy, sweet and is overloaded with gourmet goodness - hello prawns and macadamia nuts.  Our recipe caters for 6 as a side or entree but is so easy to adapt to a larger serve - simply add more ingredients from the list below, to your personal taste. 

This recipe is gluten free, dairy free, refined sugar free and paleo friendly. 


12 prawns - shelled

2 avocado sliced

1 large or 2 small mangoes, sliced into wedges

1 lebanese cucumber, in ribbons (or sliced)

3 shallots, sliced into .5cm pieces

1 packet Rocket

1 small handful mint leaves

1 small handful macadamia nuts

Sriracha Mayo


  1. Assemble all ingredients on a platter or tray of your choice
  2. Drizzle with lashings of Sriracha Mayo or add a dipping bowl as pictured


  • We use Mooloolaba prawns but any fresh prawns will do
  • We elect to to keep the tails on so that they can be picked up easily
  • Once prawns have been shelled, add to a bowl of iced cold water with lemon then store in the fridge till required.  This keeps the super fresh and with the right amount of crunch