Prawn and mango salad recipe
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- Serves 4
- 15 mins to prepare
- 210 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 885kJ 210.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 3.1g
- Sugars
- 7g
of the Reference intake
Carbohydrate 11.4gProtein 19.3gFibre 4.1g
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Method
- Place the sugar snap peas,spring onions,mango, prawns,coriander, chilli andlimezest 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.
