Outback Jack's quick and easy salads
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Macadamia and Mango Salad
This salad goes well with marinated BBQ Chicken and grilled pineapple.
Salad Ingredients
3 medium semi ripe mangoes
1 baby Romaine or Cos lettuce
1/2 cup roasted macadamias
1/2 red capsicum
Dressing Ingredients
2 small limes
1 dessert spoon macadamia oil
1 small chili
1 teaspoon palm sugar
1/2 teaspoon fish sauce
Method
In a non-stick dry fry pan gently toast/roast the macadamias until they colour up. Leave to cool then coarsely chop.
Peel and cut mango into bite sized cubes. Wash and dry Cos lettuce, tear the large leaves into smaller pieces. Cut capsicum into thin strips and place all the above ingredients in a bowl.
Dressing
Finely zest the peel of one lime then cut and squeeze the lime juice into a bowl. Remove the seeds from the chili and cut it very finely. Add the chili to the lime juice and zest. Grate the palm sugar and stir into the juice until the sugar is dissolved. Add your oil and fish sauce.
Add the dressing just before serving the salad and lightly toss the salad.
Variations for Mango and Macadamia salad.
Add some crispy fried bacon pieces or prosciutto to this dish. As the bacon is salty you may want to decrease the amount of fish sauce if using the bacon.
Serving ideas.
We served this with marinated Chicken and BBQ pineapple pieces. The chicken marinade had macadamia oil, lime juice and lime zest, honey and some soy sauce.
This salad goes well with marinated BBQ Chicken and grilled pineapple.
Salad Ingredients
3 medium semi ripe mangoes
1 baby Romaine or Cos lettuce
1/2 cup roasted macadamias
1/2 red capsicum
Dressing Ingredients
2 small limes
1 dessert spoon macadamia oil
1 small chili
1 teaspoon palm sugar
1/2 teaspoon fish sauce
Method
In a non-stick dry fry pan gently toast/roast the macadamias until they colour up. Leave to cool then coarsely chop.
Peel and cut mango into bite sized cubes. Wash and dry Cos lettuce, tear the large leaves into smaller pieces. Cut capsicum into thin strips and place all the above ingredients in a bowl.
Dressing
Finely zest the peel of one lime then cut and squeeze the lime juice into a bowl. Remove the seeds from the chili and cut it very finely. Add the chili to the lime juice and zest. Grate the palm sugar and stir into the juice until the sugar is dissolved. Add your oil and fish sauce.
Add the dressing just before serving the salad and lightly toss the salad.
Variations for Mango and Macadamia salad.
Add some crispy fried bacon pieces or prosciutto to this dish. As the bacon is salty you may want to decrease the amount of fish sauce if using the bacon.
Serving ideas.
We served this with marinated Chicken and BBQ pineapple pieces. The chicken marinade had macadamia oil, lime juice and lime zest, honey and some soy sauce.
Content and images copyright - Jacqueline Hancock/Outbackjack.info 2011
Prawn and Mango salad
Salad Ingredients
1 cup cooked and peeled prawns ( or 12 whole king prawns)
1 baby Cos Lettuce
1 cup baby spinach leaves
2 medium semi ripe mangoes
1 teaspoon sesame seeds
1 lebanese cucumber
1 small red onion
Dressing Ingredients
Zest and juice of two limes.
1 small chili
1 tablespoon macadamia oil (can also use sunflower or coconut oil)
1 desert spoon grated palm sugar
1/4 teaspoon fish sauce
Method
In a dry fry pan toast the sesame seeds over low heat being careful not to burn.
Combine peeled and sliced mangoes, separated cos lettuce leaves, tearing the larger ones in half. Add the spinach leaves, sliced cucumber, finely sliced onion, sesame seeds and prawns.
Dressing
Deseed the chili and finely slice. Mix together the macadamia oil, grated palm sugar, lime juice and fish sauce. Mix well until the palm sugar has dissolved. Pour dressing over salad and lightly toss about 10 minutes before serving.
A nice chilled Sauvignon Blanc will accompany this meal well.
Salad Ingredients
1 cup cooked and peeled prawns ( or 12 whole king prawns)
1 baby Cos Lettuce
1 cup baby spinach leaves
2 medium semi ripe mangoes
1 teaspoon sesame seeds
1 lebanese cucumber
1 small red onion
Dressing Ingredients
Zest and juice of two limes.
1 small chili
1 tablespoon macadamia oil (can also use sunflower or coconut oil)
1 desert spoon grated palm sugar
1/4 teaspoon fish sauce
Method
In a dry fry pan toast the sesame seeds over low heat being careful not to burn.
Combine peeled and sliced mangoes, separated cos lettuce leaves, tearing the larger ones in half. Add the spinach leaves, sliced cucumber, finely sliced onion, sesame seeds and prawns.
Dressing
Deseed the chili and finely slice. Mix together the macadamia oil, grated palm sugar, lime juice and fish sauce. Mix well until the palm sugar has dissolved. Pour dressing over salad and lightly toss about 10 minutes before serving.
A nice chilled Sauvignon Blanc will accompany this meal well.
When cooking great meals fresh ingredients is always best and I find that growing my own fruit, vegetables and herbs makes a world of difference to my meals. However we can't always grow all the ingredients we need. So the next best thing is to cook your favourite meals when the main ingredients are in season.
Why not start your own veggie patch now. It is easier than you think. You can start with as little space as 1 meter square in your back yard or even on your patio. For more information check out my Grow your own vegetables page HERE
Why not start your own veggie patch now. It is easier than you think. You can start with as little space as 1 meter square in your back yard or even on your patio. For more information check out my Grow your own vegetables page HERE
