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
- 1 large sweet romaine lettuce chopped
- 1 whole mango chopped (about 2 cups)
- ½ lb of medium cooked prawns roughly 2 cups
- 1 small red onion sliced
For the lime chilli dressing
- ⅓ cup of of extra virgin olive oil
- juice of a fresh lime
- 2 tsp garlic granules
- 2 tsp of parsley
- 1 tsp of black pepper
- ½ himalayan pink salt
- ½ tsp of chilli powder or flakes
Arrange the pre chopped ingredients so that they sit on a bed of sweet romaine lettuce (excluding the prawns) in a dish
Place the prawns on the lettuce ed
Grab a medium sized bowl and whisk all of the ingredients together to make the chilli lime dressing
Drizzle the dressing over all the salad
- Prawns are also known as shrimp depending on what country you live in
- Use cooked prawns. I do recommend using cooked prawns, those 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 more 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.
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