Grilled prawn, mango and asparagus salad

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Ian Wallace

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Serves: 4

Time to make: 27 mins

Hands-on time: 15 mins

Ingredients

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2 bunches asparagus, trimmed, halved diagonally

spray oil

350g peeled prawns

2 x 400g cans cannellini beans, drained, rinsed

1 large ripe mango, peeled, thinly sliced

150g Asian salad greens

2 tablespoons sweet chilli sauce

2 limes, 2 tablespoons juice plus wedges, to serve

Instructions

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1 Blanch asparagus in a saucepan of boiling water for 2-3 minutes until tender-crisp. Plunge into a bowl of cold water. Drain.

2 Spray a large frying pan with oil and place over a high heat. Cook prawns in batches for 2-3 minutes or until cooked through.

3 Gently combine asparagus, prawns, beans, mango and salad greens. Divide salad among serving plates. Combine sweet chilli sauce and lime juice in a small bowl then drizzle over salad. Serve with lime wedges.

Nutrition Info (per serve)

Calories 261 cal

Kilojoules 1090 kJ

Protein 24 g

Total fat 4 g

Saturated fat 1 g

Carbohydrates 30 g

Sugar 15 g

Dietary fibre 11 g

Sodium 810 mg

Calcium 150 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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