Name: Prawn & mango salad
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: ½ avocado peeled and cut into cubes, see tip, below left; squeeze of lemon juice; 50g small cooked prawns; 1 mango cheek, peeled and cut into cubes; 4 cherry tomatoes halved; finger-sized piece cucumber chopped; handful baby spinach leaves; couple of mint leaves very finely shredded; 1-2 tsp sweet chilli sauce

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Prawn & mango salad

Prawn & mango salad

Barney Desmazery

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Serves 2

Easy

Prep: 10 mins

No cook

A star rating of 4.8 out of 5.8 ratingsRate

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Kids will love this colourful salad with avocado and mint - add cold cooked pasta for a more filling packed lunch

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Ingredients

Nutrition

Units:

MetricUS

½ avocado

peeled and cut into cubes, see tip, below left
squeeze of lemon juice
50g small cooked prawns
1 mango

cheek, peeled and cut into cubes
4 cherry tomatoes

halved
finger-sized piece cucumber

chopped
handful baby spinach

leaves
couple of mint leaves

very finely shredded
1-2 tsp sweet chilli sauce

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Nutrition: per serving

kcal168

low
fat9g
saturates2g
carbs15g
sugars14g
fibre4g
protein6g
salt0.5g

Method

step 1

Mix the avocado with the lemon juice, then toss with the prawns, mango, tomatoes, cucumber, spinach and mint. Pack into a lunchbox and drizzle over the sweet chilli sauce, then chill until ready to eat.

RECIPE TIPS

LEFTOVER AVOCADO

Wrap the remaining half of avocado tightly in cling film in the fridge and use later in the week, as a spread instead of butter, or chopped up for a sandwich filling.

Recipe from Good Food magazine, September 2014

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A star rating of 4.8 out of 5.8 ratings

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