Prawn and Mango Salad

0
Average: 0 (0 votes)
(0 votes)
Prawn and Mango Salad
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
309
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie309 kcal(15 %)
Protein18.1 g(18 %)
Fat17.66 g(15 %)
Carbohydrates22.98 g(15 %)
Sugar added0 g(0 %)
Roughage2.88 g(10 %)
Vitamin A173.23 mg(21,654 %)
Vitamin D0.06 μg(0 %)
Vitamin E2.31 mg(19 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.08 mg(7 %)
Niacin5.96 mg(50 %)
Vitamin B₆0.37 mg(26 %)
Folate60.51 μg(20 %)
Pantothenic acid0.67 mg(11 %)
Vitamin B₁₂0.94 μg(31 %)
Vitamin C66.66 mg(70 %)
Potassium436.88 mg(11 %)
Calcium82.09 mg(8 %)
Magnesium96.18 mg(32 %)
Iron2.08 mg(14 %)
Zinc2.3 mg(29 %)
Saturated fatty acids2.96 g
Cholesterol119.63 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 cups
Prawn (peeled and ready to cook)
1 clove
¾ cup
1
large, ripe Thai mango
½ bunch
mint (approx. 50 g)
3 sprigs
1
1
organic lemon
2 tablespoons

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.