Mango, prawn and bacon salad with a creamy pineapple dressing – Food & Home Magazine
Mango, prawn, and bacon salad with a creamy pineapple dressing—sweet fruit flavors marry perfectly with savory prawns and salty bacon. Perfect for a flavorful lunch.
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Cooking tools:
- Food processor
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Cake pan
- Pastry brush
- Mixing bowl
- Serving bowl
Ingredients
- <h3>DRESSING</h3>
- 100g pineapple flesh, chopped
- 110g crème fraîche
- 15ml (1 tbsp) apple cider vinegar
- 30ml (2 tbsp) milk
- 15ml (1 tbsp) olive/avocado oil
- 5ml (1 tsp) wholegrain mustard
- pinch cayenne pepper
- salt
- freshly ground black pepper
- <h3>SALAD
- 250g streaky bacon
- 200g prawns, cooked and shelled
- 2 mangoes, peeled and sliced
- 130g pineapple, chopped
- 1 avocado, peeled and diced
- 3 handfuls (60g) tender salad leaves
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