Prawn Salad with Citrus Dressing
Pair with Manzanilla
Manzanilla, a dry white wine, pairs beautifully with this prawn salad and bright citrus dressing. The orange and lime bring out the fresh citrus notes in the Manzanilla, while the wine cuts the fat in the avocado and olive oil, making for a light and refreshing pairing.
Ingredients
225 gr
Mixed salad leaves
600 gr
Peeled cooked prawns
2
Avocados, peeled and sliced
2 Tbsp.
Chopped walnuts
For the Dressing
Zest and Juice
1 Orange
Juice
1 Lime
Handful
Fresh basil chopped
5 Tbsp.
Olive Oil
Directions
Make the dressing by liquifying the zest and juice of the orange, the juice of the lime, the chopped basil, and the olive oil. Put the salad leaves, prawns, walnuts, and avocado into a bowl, pour dressing over, mix well, and serve.


Beltrán Domecq
,
Sherry Wines
serving and consuming
Pairing Manzanilla with food
Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.
Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings.
Manzanilla fast facts

Analytic data
- Alcoholic content 15 y 19% vol. (normally 15% vol.)
- Sugar < 5 gr. / litre (normally < 1 gr. / litre)
- Total Acidity (tartaric) 3 - 5 gr. / litre
- Volatile Acidity (acetic) <0,25 gr. / litre
- Very Low In Glycerine Content < 2 gr. / litre

Beltrán Domecq
,
Sherry Wines
Share this Recipe

Stay up to date on the lastest news from the Sherry region and events taking place near you.
Follow us