Prawn and Mango Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Healthy, because
Even smarter
Prawns are high in iodine, which is a trace element that is not commonly found in foods. In combination with the mango and vegetables, this makes for a well-rounded meal that is full of nutrients.
Eat this as a snack or serve it as a starter for a dinner. You can also eat it as a meal paired with some whole-wheat bread.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 cups Prawn (peeled and ready to cook)
- salt
- 1 clove garlic cloves
- ¾ cup Cashews
- 1 large, ripe Thai mango
- ½ bunch mint (approx. 50 g)
- 3 sprigs cilantro
- 1 chili pepper
- 1 organic lemon
- 2 Tbsps Oil
Preparation steps
1.
Cook 300g peeled prawns in simmering, salted water for 3-5 minutes. Drain. Add 1 clove of garlic, peeled and finely chopped, and 75g roughly chopped cashew nuts. Peel a large, ripe Thai mango and cut away from the stone in thin slices. Wash 50g mint and 3 sprigs of coriander, shake dry and pick the leaves from the stalks. Wash, deseed and finely shred 1 chilli. Wash, halve and squeeze 1 organic lemon. Mix all the salad ingredients, dress with the lemon juice and 2 tbsp oil and serve in bowls with the prawns.
