Recipes › Lunch

• Lunch
• 14 min
• Dairy-Free
• Gluten-Free
• Pescatarian

Prawn and mango salad

Prawns with mango, cucumber, chilli and lime.

Calories

382

Protein

23 g

Carbs

68 g

Fat

2 g

Per serving. Makes 2 servings.

Ingredients

• 250 g Prawns
• 100 g Rice noodles, dry
• 1 Mango
• 1 Cucumber
• 100 g Mixed salad leaves
• 1 Red chilli
• 2 tbsp Lime juice
• 1 tbsp Fish sauce
• 1 tsp Honey
• 10 g Fresh coriander

Contains: Crustaceans, Fish. Always check the labels of what you buy.

Method

1. Cook the prawns in boiling water for 2–3 minutes until pink and opaque. Drain and cool.
2. Put the noodles in a bowl, cover with boiling water and leave for 5 minutes. Drain and rinse under cold water.
3. For the dressing, finely chop the chilli and whisk with the lime juice, fish sauce and honey.
4. Peel and slice the mango and cut the cucumber into thin batons. Roughly chop the coriander.
5. Toss the noodles, salad leaves, mango, cucumber and prawns with the dressing and coriander.

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