Prawn Salad

with Mango and Peanuts

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low-carb
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low-carb
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Instructions

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1 Prep vegetables

Halve, de-stone and chop the avocado into cubes. Shred the romaine lettuce. Peel and slice the mango into cubes. Peel and chop the carrot into matchsticks. Trim and finely slice the spring onion. Finely chop the red chilli.

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2 Fry prawns

Drain the prawns on kitchen paper. Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the prawns with a pinch of salt and cook for 2-3 min until pink and cooked through. Once cooked, remove the pan from the heat and set aside.

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3 Make dressing

Juice the lime into a bowl or jar. Add the fish sauce and sweet chilli sauce and whisk or shake until fully combined - this is your dressing.

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4 Prep garnishes

Roughly chop the coriander leaves and peanuts.

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5 Assemble

In a serving bowl, gently tumble the carrot, lettuce, spring onion, red chilli (spicy!), avocado, prawns and mango with the dressing. Garnish with the coriander, peanuts and any remaining lime wedges.

Tips for fussy eaters

Can't handle the heat? Go easy with the chilli!

Pro tip

Don't dress the salad until you're ready to serve it, or it will go soggy.

Prawn and mango are a match made in heaven in this tropical summer salad.

Cooking Time: 20 min

Cals 463 · Prot 35 · Carbs 63 · Fat 21

Gluten-Free

Dairy-Free

Ingredients

Number of people

Salad

Prawns 350 Grams
Avocado 1 Piece
Romaine lettuce 300 Grams
Mango 1 Piece
Carrot 1 Piece
Spring onion 50 Grams
Red chilli large 1 Piece
Olive oil 1 Tbsp
Salt 1 Tsp
Fresh coriander 20 Grams
Peanuts salted 40 Grams

Dressing

Lime 1 Piece
Fish sauce 10 ML
Sweet chilli sauce 40 Grams

Prawn and mango are a match made in heaven in this tropical summer salad.

Cooking Time: 20 min

Cals 463 · Prot 35 · Carbs 63 · Fat 21

Gluten-Free

Dairy-Free

Instructions

photo

1 Prep vegetables

Halve, de-stone and chop the avocado into cubes. Shred the romaine lettuce. Peel and slice the mango into cubes. Peel and chop the carrot into matchsticks. Trim and finely slice the spring onion. Finely chop the red chilli.

photo

2 Fry prawns

Drain the prawns on kitchen paper. Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the prawns with a pinch of salt and cook for 2-3 min until pink and cooked through. Once cooked, remove the pan from the heat and set aside.

photo

3 Make dressing

Juice the lime into a bowl or jar. Add the fish sauce and sweet chilli sauce and whisk or shake until fully combined - this is your dressing.

photo

4 Prep garnishes

Roughly chop the coriander leaves and peanuts.

photo

5 Assemble

In a serving bowl, gently tumble the carrot, lettuce, spring onion, red chilli (spicy!), avocado, prawns and mango with the dressing. Garnish with the coriander, peanuts and any remaining lime wedges.

Tips for fussy eaters

Can't handle the heat? Go easy with the chilli!

Pro tip

Don't dress the salad until you're ready to serve it, or it will go soggy.

Ingredients

Number of people

Salad

Prawns 350 Grams
Avocado 1 Piece
Romaine lettuce 300 Grams
Mango 1 Piece
Carrot 1 Piece
Spring onion 50 Grams
Red chilli large 1 Piece
Olive oil 1 Tbsp
Salt 1 Tsp
Fresh coriander 20 Grams
Peanuts salted 40 Grams

Dressing

Lime 1 Piece
Fish sauce 10 ML
Sweet chilli sauce 40 Grams
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