Yabby salad in coconut, mint and lime dressing, with mango and avocado

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Courtesy Bert Lozey, Rendezvous, Perth, Western Australia

Serves 4

This makes a nice refreshing Summer dish. Serve with a bottle of good Chardonnay.


16 yabbies, 50-70 g each
400 g assorted salad leaves, pickled and washed
2 punnets snowpea sprouts
1 small bunch watercress
1 medium carrot, shredded
200 ml coconut milk
20 mint leaves, washed and chopped
1 mango
2 avocados
juice of 2 limes
freshly milled pepper


Steam yabbies and refresh, then de-shell the yabby tails.
Make dressing by mixing coconut milk, lime juice, mint and fresh pepper (a little mayonnaise can be added if creamy texture is desired). Season to taste.
Make salad. Mix salad leaves, snowpea sprouts, watercress and finely shredded carrot and dress with coconut dressing. Peel mango and avocados and cut into slices.
Arrange mango, avocados and yabby tails on plate, add dressed salad leaves and finish with coconut dressing.