Prawn & Rice Bowls with Mango & Avocado Salsa - a Summery affair

The dish best suited to those balmy nights when you can't bare to have the oven turned on.

The word of the day in Queensland right now is hot. And it will be for the next 9 or so weeks, give or take. It’s the nights where mostly just some protein & salad will do, the air is too sticky for cooking of most kinds. Where the bbq becomes your best friend. It’s for these nights that I created this bowl. It does take just a little time over the stove in the kitchen, but it’s short-lived, I promise. And the meal you get as a result of a few warmer minutes is this delicious and refreshing, tropical feeling, Prawn & Rice Bowl with Mango & Avocado Salsa.

It is a take on my Prawn & Mango Salad with Chili Lime Dressing, which you would recognise if you received my Salad Week emails.

This recipe is definitely not one for those who don’t like fruit with savoury foods, my husband being one of them. He is a strictly no mango or peach in salad, no pineapple on pizza or hamburgers, no raisins in rice salad kind of guy. Personally I am here for the fruit & savoury, apart from apricot chicken, I am not here for apricot chicken.

In saying that, he did like this dish, he probably would have like it more without the mango though, so if you’re like my husband then I would recommend swapping the mango for more avocado.

If you’re like my youngest daughter (or have a kiddo just like her) who is picking as all get-up and doesn’t like anything much other then sausages then here’s an alternative dish.

Serve the rice topped with the cucumber slices and add a protein that you know they will like and eat - for Frankie I gave her a tin of tuna on the side, which she could choose to add to the bowl or eat it separately depending on her level of pickiness for the night.

On to the recipe…