serves
4
prep
15 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
difficulty
Easy
level
Ingredients
- 2 short cucumbers, thinly sliced
- 1 small bunch coriander
- 1 small bunch parsley
- 1 small bunch dill
- 3 celery stalks, sliced
- 1 mango, sliced
- 2 avocados, sliced
- Extra virgin olive oil, for drizzling
- 1 kg cooked scampi, halved lengthwise, intestinal tract removed
- Pinch dry native thyme, to serve
Finger lime vinaigrette
- 50 ml malt vinegar
- 2 tbsp extra virgin olive oil
- 2 tsp brown sugar
- 1 pinch dried garlic
- 1 pinch chilli flakes
- 1 large pinch dried lemon myrtle
- 1 large pinch coarsely ground black pepper
- 1 large pinch salt
- 4 finger limes, pearls removed, plus extra to serve
Instructions
- For the finger lime vinaigrette, place all the ingredients except the finger lime pearls in a bowl and whisk until the sugar has dissolved. Stir in the finger lime pearls.
- Add the sliced cucumber to the vinaigrette, toss to combine and set aside.
- Pick four sprigs of each fresh herb and place in a large bowl. Finely chop the remaining herbs and add to the bowl along with the sliced celery, mango and avocado. Drizzle with oil and toss gently.
- To serve, divide the salad between serving plates and place the scampi ontop. Spoon the vinaigrette over the top, then sprinkle with native mint and extra finger lime pearls.
Photography by Adam Liaw.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
