Grilled prawn, mango and asparagus salad
Serves: 4
Time to make: 27 mins
Hands-on time: 15 mins
Ingredients
- 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
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.
Nutrition Info (per serve)
-
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
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.
Photographer: Ian Wallace
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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