Grilled prawn and mango salad with chilli lime dressing

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

Photographer: Mark O'Meara

Assemble this easy, fuss-free salad that's brimming with sensational summer flavours!

Serves: 4

Time to make: 20 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

500g peeled raw prawns, deveined, tails intact
2 x 400g cans no-added salt cannellini beans, rinsed, drained
1 large mango, thinly sliced
200g snow peas, thinly sliced
1 bunch watercress, leaves picked
1 tablespoon lime juice, plus lime wedges, to serve
1 teaspoon fish sauce
1 tablespoon rice vinegar
1 teaspoon caster sugar
1 long red chilli, seeded, finely chopped
1 teaspoon finely grated ginger

Instructions

1 Preheat a barbecue hotplate or chargrill pan over high heat. Lightly spray prawns with olive oil, then add to pan and cook for 1–2 minutes each side or until just pink and cooked through. Set aside.

2 Meanwhile, place beans, mango, snow peas and watercress in a large mixing bowl, gently tossing to combine. Place lime juice, fish sauce, vinegar, sugar, chilli and ginger in a small bowl, stirring well to combine and until sugar is dissolved.

3 Divide salad among four serving bowls. Top with grilled prawns, then drizzle over dressing and serve with lime wedges.

HFG tip

Use borlotti beans, black beans or butter beans instead of cannelini beans & swap the watercress for rocket or baby spinach, if you prefer.

Nutrition Info (per serve)

Calories 349cal

Kilojoules 1459kJ

Protein 40.7g

Total fat 3.4g

–Saturated fat 0.8g

Carbohydrates 33.4g

–Sugars 13.4g

Dietary fibre 15.4g

Sodium 832mg

Calcium 273mg

Iron 5mg

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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