serves 2
Creamy avocado and a fruity mango chutney dressing make this prawn salad one you won't want to miss!
Allergens
Tags
Prawns
160 grams
Salad Leaves
120 grams
Mango Chutney
1 sachet(s)
Avocado
1 unit(s)
Cashew Nuts
10 grams
Tomato
2 unit(s)
Apple Cider Vinegar
1 sachet(s)
Pepper
to taste
Salt
to taste
Oil
to taste
- Place a pan over medium heat (no oil).
- Once hot, dry-fry the cashews, stirring regularly, until lightly toasted, 1-2 mins Remove from the pan and set aside.
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, add the prawns. Season with salt and pepper and cook for 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Cut the tomato into 2cm chunks.
- Trim and roughly chop the salad leaves.
- Halve the avocado and remove the pit. Chop into chunks (while still in its skin) then use a tablespoon to scoop out the flesh.
- In a salad bowl, mix the salad leaves with the tomato, vinegar and a drizzle of oil. Season with salt and pepper.
- Divide the salad between plates.
- Scatter the prawns over the top.
- Garnish with mango chutney, avocado and cashews.
1375
kJ
Energy (kJ)
329
kcal
Energy (kcal)
19.7
g
Fat
3
g
of which saturates
26.2
g
Carbohydrate
15.3
g
of which sugars
4.5
g
Dietary Fiber
16.3
g
Protein
0
mg
Cholesterol
3.5
g
Salt
