Prawn, Bacon and Mango Salad
This salad brings together Canadian favourites — shrimp and bacon — with the brightness of tropical fruit. Sweet prawns, juicy mango, and salty bacon or Parma ham meet crisp greens and homemade garlic croutons, all tied together with a zesty chili-lime dressing. It’s light yet satisfying, a dish that works as well on a snowy winter day as it does on a summer patio.
Prep Time: 15 minutes
Total Time: 25 minutes
Serves: 4
Ingredients
For the salad
400 g large shrimp, peeled and deveined
1 tbsp olive oil (for cooking shrimp)
Salt & freshly ground black pepper, to taste
1 large ripe mango, peeled and diced
100 g Parma ham (or crispy bacon), torn into pieces
4 cups mixed salad greens
2 tbsp fresh coriander leaves (optional)
For the dressing
Juice of 2 limes
3 tbsp olive oil
1 red chili, finely chopped (or ½ tsp chili flakes)
1 garlic clove, minced
Salt & freshly ground black pepper, to taste
For the garlic croutons
4 slices white bread, crusts removed
2 tbsp olive oil
Garlic salt, to taste
Method
Preheat oven to 375°F (190°C). Roll bread slices flat with a rolling pin, cut into cubes or triangles, toss with olive oil and garlic salt, then bake for 8–10 minutes until golden and crisp.
Heat 1 tbsp olive oil in a skillet over medium-high heat. Season shrimp with salt and pepper, then cook for 2–3 minutes until pink and just cooked through. Set aside.
In a small bowl, whisk lime juice, olive oil, chili, garlic, salt, and pepper into a dressing.
On a platter, arrange salad greens, mango, Parma ham or bacon, and shrimp. Scatter over the garlic croutons.
Drizzle with the dressing, garnish with coriander if using, and serve immediately.
Variations
East Coast Classic – Use sweet Atlantic shrimp and swap mango for local peaches in summer.
West Coast Fresh – Try seasonal spot prawns with BC nectarines for a Pacific twist.
Family-Friendly – Omit the chili or replace with a squeeze of extra lime for kids or milder palates.