Prawn and mango salad
Mangoes are an excellent source of the antioxidant, beta carotene. If fresh mangoes are unavailable, substitute avocado slices for an equally nutritious salad.
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1⁄2 medium continental cucumber
1 medium red capsicum , sliced
250 g cherry tomatoes, quartered
2 large mangoes, peeled and sliced
16 cooked king prawns, peeled and deveined, leaving tails intact
150g 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
25 min › Ready in:
Slice cucumber into thin rounds, leaving skin on. Combine cucumber, capsicum, tomatoes, mangoes, prawns and salad leaves in a large bowl.
To make dressing, combine garlic, chili sauce, oil, lime juice and mint in a small screw-top jar. Shake well. Stir dressing into salad.
Pile salad onto individual serving plates. Season with freshly ground pepper to taste.
Reviews and Ratings
Reviews in English
Disgusting..the mint completely overpowered the salad and the mango juice made it too wet. Waste of 2 great mangos and 16 prawns
...the salad went into the bin followed closely by the recipe.
22 Dec 2011
Amazingly easy and delicious- I actually left out the salad greens as we already had a green salad and it was still delicious.
10 Jan 2017
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