Prawn and mango salad with chilli lime dressing

Author: Author unknown

Photographer: André Martin

Serves: 4

Time to make: 18 mins , plus cooling

Hands-on time: 15 mins

Ingredients

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6 (about 70g each) baby potatoes, quartered
600g cooked whole prawns, peeled, deveined
100g snow pea sprouts, ends trimmed
1 cup fresh mint, torn
⅓ cup sweet chilli sauce
¼ cup lime juice
1 mango, flesh cut in short, thin slices
1 small avocado, thinly sliced

Instructions

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1 Place 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.

2 Place cooled potatoes, prawns, sprouts and mint in a bowl. Toss to combine.

3 Whisk sweet chilli sauce and lime juice together to make the dressing.

4 Divide salad among serving plates. Top with mango and avocado slices. Drizzle over dressing then serve.

Variations

Make it gluten free: Use gluten-free sweet chilli sauce.

Nutrition Info (per serve)

Calories 354 cal

Kilojoules 1480 kJ

Protein 28 g

Total fat 11 g

Saturated fat 2 g

Carbohydrates 35 g

Sugar 17 g

Dietary fibre 6 g

Sodium 800 mg

Calcium 360 mg

Iron 5 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.