Prawn and mango salad with chilli lime dressing
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Time to make:
18 mins (Hands-on time: 15 mins, Cooking time: 3 mins), plus cooling
$5.96 per serve
(at time of publication)
Full ingredients list:
6 (about 70g each) baby potatoes, quartered
600g cooked whole prawns, peeled, deveined
100g snow pea sprouts, ends trimmed
1 cup fresh mint, torn
1/3 cup sweet chilli sauce
1/4 cup lime juice
1 mango, flesh cut in short, thin slices
1 small avocado, thinly sliced
Nutritional information (per serve)
Instructions and steps:
Step 1Place potatoes in a shallow, microwave-safe dish. Pour over about 2 tablespoons water, cover, and cook on high for 3 minutes or until tender. Set aside to cool.
Step 2Place cooled potatoes, prawns, sprouts and mint in a bowl. Toss to combine.
Step 3Whisk sweet chilli sauce and lime juice together to make the dressing.
Step 4Divide salad among serving plates. Top with mango and avocado slices. Drizzle over dressing then serve.
Make it gluten free: Use gluten-free sweet chilli sauce.
About this recipe
First published: October 2011