Salads

Grilled prawn, mango and asparagus salad

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Serves: 4
Time to make: 27 mins
( Hands-on time: 15 mins )
Grilled prawn, mango and asparagus salad

  • Ingredients

  • Nutrition Info.(per serve)

  • 2 bunches asparagus, trimmed, halved diagonally
  • oil spray
  • 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

  • Nutrition Info

    • Kilojoules 1090kJ

    • Calories 261cal

    • Protein 24g

    • Total fat 4g

    • Saturated fat 1g

    • Carbohydrates 30g

    • Sugars 15g

    • Dietary fibre 11g

    • Sodium 810mg

    • Calcium 150mg

    • Iron 6mg

    Instructions

    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.


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    Author: Chrissy Freer -
    First published: Jan 2000
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