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Prawn and mango salad recipe
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39 ratings
A vibrant salad inspired by tropical flavours, fruity mango combines with sweet, meaty prawns in a quick salad for 4 that you won't forget anytime soon. Dress with olive oil, lime juice, fresh chilli and coriander to bring a little heat and herby notes to this fresh summery recipe. See method
Ingredients
- 175g (6oz) sugarsnap peas, shredded
- 25ml olive oil
- 3 spring onions, peeled and sliced
- 1 mango, de-stoned, peeled and cut into bite-size chunks
- 300g (10 oz) king prawns
- 1tbsp freshly chopped coriander
- ½ red chilli, deseeded and thinly sliced
- zest and juice of 1 lime
- 1tbsp olive oil
- ½ small pak choi, shredded
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
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Energy
885kj
210kcal
11%
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Fat
10g
14%
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Saturates
2g
10%
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Sugars
7g
8%
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Salt
3.1g
52%
of the reference intake
Carbohydrate 11.4g
Protein 19.3g
Fibre 4.1g
Method
- Place the sugar snap peas, spring onions, mango, prawns, coriander, chilli and lime zest in a bowl. Pour over the lime juice and olive oil and toss gently. Divide the shredded pak choi between four plates and spoon over the prawn and mango salad.