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Quality Barbecue Tools · Australian

Prawn, Scallop and Salmon Skewers with Mango and Avocado Salad

30 MIN
PREP
12 MIN
COOK
SERVES 6
PORTIONS
Easy
DIFFICULTY

INGREDIENTS

Skewers
400g salmon cut into 3cm cubes
18 raw green prawns, peeled
12 scallops
¼ cup olive oil
3 garlic cloves, very finely chopped
2 small red chillies, finely chopped
Mango and Avocado Salad with Macadamias
1 mango, remove cheeks, peel and cut into 3cm cubes
1 avocado, halved, peeled and cut into 3cm cubes
1 butter lettuce, leaves removed
80g snow peas, cut into strips
½ cup macadamia nuts, roughly chopped
1 cucumber, cut into 1cm pieces
1 shallot, finely diced
¼ cup coriander leaves
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
â…“ cup olive oil
Salt and pepper to season

METHOD

Preheat BBQ to a medium-high heat and place a Grillman Hot Plate Liner onto the BBQ hot plate.
Thread a salmon cube on the skewer, followed by a prawn, scallop, another prawn and another piece of salmon. Repeat with the remaining skewers.
In a small bowl, mix the olive oil with garlic and chilli. Spoon the oil mixture over the skewers to marinate.
Place the skewers on the liner and cook for 2-3 minutes each side until just cooked through.
For the salad, place the mango, avocado, lettuce, snow peas, macadamia nuts, cucumber, shallots and coriander in a bowl and gently toss.
Place the vinegar, mustard, honey, olive oil, salt and pepper in bowl and mix well, then toss through the salad just before serving.

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