Prawn and Mango Salad with Lime-Chili Dressing
A fresh salad with juicy prawns, sweet mango and crisp vegetables, dressed with lime, chili and coriander. With little fat, the protein from the prawns makes it really filling.
By yumbelo · 2 servings · 25 minutes
Ingredients
- 250 g Prawns, raw and peeled
- 1 pc Romaine lettuce
- 1 pc Cucumber
- 1 pc ripe mango
- 150 g Cherry tomatoes
- 0.5 pc red onion
- 1 pc Garlic clove
- 1 pc red chili
- 1 pc Lime, juice
- 1 bunch Coriander
- 1 tbsp Soy sauce
- 1 tsp Sesame seeds
- 1 tsp Cooking oil
- Salt
- Pepper
Method
- Pat the prawns dry, season with salt and pepper and fry them in a non-stick pan with half a teaspoon of oil over medium to high heat for about 2 to 3 minutes per side, until pink and cooked through. Remove and let cool.
- Wash the romaine lettuce, spin dry and tear into bite-sized pieces. Slice the cucumber into rounds or half-moons, halve the cherry tomatoes.
- Peel the mango, cut the flesh away from the stone and slice into thin strips. Cut the onion into fine rings, deseed the chili and chop finely.
- For the dressing, mix lime juice, soy sauce, remaining oil, finely chopped garlic and chili. Season with a little pepper.
- Toss the lettuce, cucumber, tomatoes, mango and onion in a large bowl. Fold in the prawns, pour the dressing over and mix well.
- Divide between two plates, sprinkle with torn coriander and sesame and serve immediately.