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Atherton Tableland Salad

Ingredients

  • 500gr shell pasta
  • Red onion, thinly sliced
  • 1 mango, thinly sliced
  • 2 avocados, thinly sliced
  • 750gr cooked redclaw
  • ¼ cup fresh coriander
  • 1/3 cup chopped mint
  • Coconut Dressing:
  • 280gr can coconut cream
  • 2 tsp. grated lime rind
  • 2 tbsp. lime juice
  • 1 tbsp. fish sauce
  • 1 tsp. bottled chopped chilli
  • 1/3 cup olive oil
  • 1 tbsp. brown sugar

Instructions

MAKE THE SALAD

  1. Cook pasta and drain well.
  2. Combine pasts with ¾ of the onion, mango, avocados, redclaw and herbs; add coconut dressing, toss gently.
  3. Top with remaining onion, mango, avocado, redclaw and herbs.

MAKE THE DRESSING

Combine all ingredients in a screw-top jar and shake well.

Dressing can be made a day ahead.

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