Ingredients
- 200g cooked king prawns
- 1 ripe mango, diced
- 1 ripe avocado, sliced
- 100g mixed salad leaves
- 150g cherry tomatoes, halved
- ½ cucumber, diced
- ¼ red onion, finely sliced
- Small handful fresh coriander, chopped
- Juice of 1 lime
- 1 tbsp extra virgin olive oil
- Salt and black pepper to season
Nutritional Information
Typical values
Nutritional information per portion
Approx calories
385 kcal
Fat
20g
Carbohydrates
22g
Protein
27g
Fibre
8g
Recipe information
Fresh, colourful, and bursting with flavour, this Prawn, Mango & Avocado Summer Salad is the perfect meal for warm summer days. Packed with lean protein, healthy fats, and plenty of fresh vegetables, it’s light enough for lunch yet satisfying enough for dinner. Better still, it’s ready in just 15 minutes, making it ideal when you’re short on time but still want something nutritious.
Method
- In a large serving bowl, combine the salad leaves, cherry tomatoes, cucumber, red onion, mango and avocado.
- Add the cooked king prawns and gently toss everything together.
- In a small bowl, whisk together the lime juice, olive oil, salt and black pepper to make a light dressing.
- Drizzle the dressing over the salad and gently mix to coat all the ingredients.
- Finish with freshly chopped coriander and serve immediately.
For an extra crunch, sprinkle over a handful of toasted pumpkin seeds or flaked almonds before serving.
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