Mango & prawn salad


    Its golden-orange flesh tips you off to the mango's stellar beta-carotene content. This tropical delight also supplies lots of vitamin C and even some vitamin E.

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    Serves: 4 

    • 1 clove garlic, crushed
    • 1 tablespoon chilli sauce
    • 2 tablespoons olive oil
    • 4 tablespoons lime juice
    • 1/4 cup chopped fresh mint
    • 4 cups mixed salad leaves
    • 1/2 telegraph cucumber
    • 1 red capsicum, sliced
    • 1 punnet cherry tomatoes, quartered
    • 2 large mangoes, peeled and sliced
    • 16 cooked king prawns, peeled with tails left attached
    • Freshly ground pepper

    Prep:25min  ›  Ready in:25min 

    1. Combine the garlic, chilli sauce, oil, lime juice and mint in a small jug. Stir well.
    2. Rinse the salad leaves lightly in cool water, then shake or spin dry. Blot any excess moisture with a paper towel.
    3. Slice the half cucumber, leaving the skin on. Combine the cucumber, capsicum, tomatoes, mangoes, prawns and salad leaves in a large bowl, add the dressing and toss well.
    4. Pile the salad onto individual serving plates. Season with freshly ground pepper to taste and serve immediately.

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