Prawn and mango salad

Prawn and mango salad


3 people made this

About this recipe: Mangoes are an excellent source of the antioxidant, beta carotene. Substitute avocado slices for an equally nutritious salad.

Lynn Lewis

Serves: 4 

  • 1⁄2 medium English cucumber
  • 1 medium red capsicum , sliced
  • 250 g cherry tomatoes, quartered
  • 2 large mangoes, peeled and sliced
  • 16 cooked prawns, peeled and deveined, leaving tails intact
  • 150 g mixed salad leaves
  • 1 clove garlic, crushed
  • 1 tablespoon chili sauce
  • 2 tablespoons olive oil
  • 4 tablespoons lime juice
  • 3 tablespoons chopped fresh mint
  • freshly ground black pepper

Prep:25min  ›  Ready in:25min 

  1. Slice cucumber into thin rounds, leaving skin on. Combine cucumber, capsicum, tomatoes, mangoes, prawns and salad leaves in a large bowl.
  2. To make dressing, combine garlic, chili sauce, oil, lime juice and mint in a small screw-top jar. Shake well. Stir dressing into salad.
  3. Pile salad onto individual serving plates. Season with freshly ground pepper to taste.

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