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
- Cook pasta and drain well.
- Combine pasts with ¾ of the onion, mango, avocados, redclaw and herbs; add coconut dressing, toss gently.
- 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.