Prawn, mango and cashew salad

I'm blogging tonight's dinner in the hope that I might remember what I put in it, and remember what I wanted to change after eating it.

Ingredients:

• Green prawns, shelled & deveined
• Blood orange, peeled and segmented
• Nam doc mai mangoes, peeled, seeded and sliced
• Lebanese cucumbers, peeled and sliced
• Iceberg lettuce, shredded
• Snow peas
• Carrot sticks
• Tomatoes, chopped into wedges
• Half a bunch of coriander, chopped
• Cashews

I marinated the prawns in garlic and lime & chilli infused macadamia oil. Everything else is tossed together well (to make sure the yummy bits are evenly distributed, and to coat everything in mango juice). Fry the prawns and serve on top of the salad.

I served the salad with kipfler potato oven chips, in the hope that I didn't get too many wails of horror from the children when they saw the salad.

I underdid the prawns a little, and I might ditch the tomatoes next time. If you don't have chilli sensitive kids to deal with, it would be lovely with some chilli infused oil added to it as a dressing. The cashews are gorgeous in it, and leaving out the prawns wouldn't be much of a loss - tasty veg alternative. (Which is what the kids ate, they boycotted the prawns tonight.)

The kids ate enough of it to not die of starvation, in fact, it was reasonably well received given that it was a pile of mixed up salad. (Oh, the horrors of salad mixed together making a child work to get at the bits they deign to eat!)