When our lovely neighbors came for dinner last week, and we ate a late meal under the stars, little did I know we’d be indulging in such a beautiful salad. Because I delegated this portion of the meal, it was a surprise to all of us.

The salad my neighbor served was so fresh and colorful, and the dressing was so light, all of the guests oohed and ahhed. I have to admit, I was a little concerned that the main entree wouldn’t measure up to our salad course! But it all worked out, and our night together was not only long-past due, but really enjoyable.

Here’s a little thanks to my neighbor, Ellie, for bringing this beautiful salad.

I’m also very happy to share a brand new option here on RE today.

You can now print out the recipes that I share on my blog!

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All you have to do is click the tiny button on the right side, right above the recipe, that says, “PRINT THIS.”

Now I’m trying to figure out, when I ask a question, if I should put it before the recipe or at the end of the post, after the recipe. Do you have a preference? Here’s my question for this post, so let me know what you think.

In the meantime, enjoy this gorgeous, flavorful recipe!

Do you find that you use “Print Recipe” options on blogs?

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Recipe: Ellie’s Prawns and Avocado Salad with Mango {ReluctantEntertainer.com}

Summary: This stunning starter salad is a colorful mixture of ingredients, perfect for a summer evening dinner party.

Ingredients

  • 1 lb. Prawns (16-20/pound)
  • 3 Mangoes
  • 3 Avocados
  • A squeeze of lemon juice
  • 1/2 cup white wine
  • 1/4 cup extra virgin olive oil, plus 1 T.
  • 1 T. red wine vinegar
  • Salt and pepper
  • Mixed salad greens
  • Cilantro, chopped, to garnish

Instructions

  1. Shell & devein the shrimp; sauté in olive oil for 1 minute on each side. Add ½ cup white wine and simmer until cooked (approximately 2 minutes). Drain and refrigerate prawns until cool.
  2. DRESSING: Mix lemon juice, olive oil, vinegar, salt & pepper. Reserve 1 tablespoon and divide the remainder in half.
  3. Toss salad greens with one-half of the dressing and layer onto serving platter.
  4. Cut mangoes and avocados into cubes and toss with one-half of the dressing and lightly layer on top of greens.
  5. Toss cooled prawns with reserved tablespoon of dressing and arrange on top of mango/avocado layer.
  6. Sprinkle cilantro over all.
  7. ENJOY!

Preparation time: 15 minute(s)

Cooking time: 3 minute(s)

Number of servings (yield): 8


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