Prawn and mango salad with sweet chilli dressing

Loaded with vibrant colors, fresh flavours and a hint of spice, it’s a protein-packed salad that’s easy on the kilojoules.

Serves: 4

Time to make: 20 mins

Ingredients

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500g peeled raw prawns, deveined, tails intact
1 cup edamame, steamed
1 large mango, thinly sliced
200g snow peas, thinly sliced
1 bunch watercress, leaves picked
1 avocado, sliced
2 tablespoons sweet chilli sauce
2 limes, 3 tablespoons juice plus wedges, to serve
½ teaspoon fish sauce
1 teaspoon finely grated fresh ginger
¼ cup roughly chopped fresh coriandercilantroX
1 long red chilli, seeded, finely chopped, to garnish (optional)
½ cup fresh mint leaves, to garnish

Instructions

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

2 Meanwhile, in a large mixing bowl, place edamame, mango, snow peas and watercress,
and toss gently to combine. In a small bowl, place lime juice, sweet chilli and fish sauces, ginger and coriander. Mix well to combine.

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

Nutrition Info (per serve)

Calories 383 cal

Kilojoules 1600 kJ

Protein 37 g

Total fat 11 g

Saturated fat 2.5 g

Carbohydrates 32.4 g

Sugar 23 g

Dietary fibre 11.3 g

Sodium 708 mg

Calcium 224 mg

Iron 3.2 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.