Prawn and Mango Salad
Looking for a summer salad that is light on the hips then you need to try this prawn and mango salad
Servings 2 people
Calories 350kcal
Ingredients
- 1 large sweet romaine lettuce chopped
- 1 whole mango chopped (about 2 cups)
- 1 small red onion sliced
- ½ lb of medium cooked prawns (226g)
For the lime chilli dressing
- ⅓ cup extra virgin olive oil (72g)
- juice of a fresh key lime
- 2 teaspoon garlic granules (6g)
- 2 teaspoon parsley (0.2g)
- 1 teaspoon black pepper (2g)
- ½ teaspoon pink salt (3g)
- ½ teaspoon chilli powder (1g) (or flakes)
Instructions
- Arrange the lettuce in a medium sized bowl or a plate.
- Place the mango, onion and prawns on the lettuce bed.
- Grab a medium sized bowl and whisk all of the ingredients for the lime chilli dressing together.
- Drizzle the dressing over all the salad.
Notes
- Prawns are also known as shrimp depending on what country you live in
- Use cooked prawns. I do recommend using cooked prawns, which are pink in colour and very easy to work with. Unlike the raw ones, they don't require cooking or deveining and are overall convenient and ready to eat
- The mango should be soft, this is not only ripe but also super sweet in taste. You won't need to add any sweetener to compensate.
- If you want to have your salad on the go simply pack your salad in a container or a mason jar.
- The dressing doesn't include any sweetener but you can add a splash of maple or agave syrup at your leisure.
- If you can't get hold of any fresh mango use frozen mango pieces. Frozen mango is so much cheaper, accessible but will need defrosting before using.
- Keep your salad refrigerated if you prepare it but don't wish to consume right away.
- Be sure to eat the salad within a few days of making it.
Nutrition
Calories: 350kcal | Carbohydrates: 24g | Protein: 25g | Fat: 38g | Saturated Fat: 5g | Cholesterol: 286mg | Sodium: 888mg | Potassium: 415mg | Fiber: 3g | Sugar: 17g | Vitamin A: 2249IU | Vitamin C: 47mg | Calcium: 188mg | Iron: 3mg