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Prawn and mango salad recipe

38 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

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

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
885kj
210kcal 11%
Fat
10g 14%
Saturates
2g 10%
Sugars
7g 8%
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.