Prawn and mango salad with chilli lime dressing
- 6 (about 70g each) baby potatoes, quartered
- 600g cooked whole prawns, peeled, deveined
- 100g snow pea sprouts, ends trimmed
- 1 cup fresh mint, torn
- ⅓ cup sweet chilli sauce
- ¼ cup lime juice
- 1 mango, flesh cut in short, thin slices
- 1 small avocado, thinly sliced
1 Place potatoes in a shallow, microwave-safe dish. Pour over about 2 tablespoons water, cover, and cook on high for 3 minutes or until tender. Set aside to cool.
2 Place cooled potatoes, prawns, sprouts and mint in a bowl. Toss to combine.
3 Whisk sweet chilli sauce and lime juice together to make the dressing.
4 Divide salad among serving plates. Top with mango and avocado slices. Drizzle over dressing then serve.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 2g
Dietary fibre 6g
Make it gluten free: Use gluten-free sweet chilli sauce.
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