Prawn & Mango Salad

 

Easy, small summer salad for a quick lunch box idea or light evening meal.

Serves x2 / calories per serving = 329cals

Macros per serving:

  • FAT – 20g
  • CARBS – 19g
  • PROTEIN – 25g

Ingredients:

  • 180g raw prawns
  • 20g cashews, chopped
  • 10g sesame seeds
  • 100g avocado, sliced
  • 70g cucumber, sliced
  • 50g mango, sliced
  • 50g red pepper
  • 80g watercress
  • ½ red chilli, finely chopped
  • 1 lime
  • 2 tsp sesame oil

prawn and mango salad

How To Cook:

  1. In a bowl whisk together zest and juice of 1 lime with sesame oil and chopped red chill. Add the raw prawns and leave to marinade for around 10 mins. The citrus will start to cook the prawns turning them from blue to pink.
  2. Heat a small none stick pan then toast your cashews and sesame seeds for around 5 mins until they start to brown then transfer to a plate to cool.
  3. In the same small pan pour in the prawns with sauce and cook over a medium to low heat for only around 2 mins until the prawns are cooked though the middle. Be careful to not over-cook as they will turn rubbery.
  4. Toss together the remaining salad ingredients then top with the cooked prawns, toasted nuts and seeds then drizzle over any remaining sauce from the prawns.

Enjoy.

 

prawn and mango salad

prawn and mango salad

prawn and mango salad

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