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  • Salad
  • 4
  • 15 minutes
  • None


500g cooked prawns
1 baby cos lettuce, leaves separated
2 mangoes, cut into thin strips (reserve the seed with surrounding flesh)
2 avocados, cut into thin wedges
1 Lebanese cucumber, finely sliced
100g snow peas
½ cup fresh mint leaves
1/3 cup fresh coriander leaves
Fresh chives

2 mango seeds with flesh
1 tablespoon white balsamic or white wine vinegar
1 tablespoon olive oil
1 tablespoon honey

Nutritional Information (per serve)

  • 1758 kJ / 420 cal
  • 25g
  • 25g
  • 23g
  • 5g
  • 6g
  • 670mg

Prawn and Mango Salad

This is the perfect light meal for a hot Summers day. The combination of fresh herbs with seasonal ingredients such as mango and avocado turns a simple dish into something special. Make sure you purchase Australian prawns and always remember that prawns do not raise your bodies total cholesterol levels. If you eat a food containing cholesterol your body just makes less in response.

  • Step 1

    Peel and devein prawns. On a large platter, scatter lettuce leaves and top with mango, avocado and cucumber slices. Scatter prawns, snow peas, mint and coriander.
  • Step 2

    To make dressing: Over a bowl, squeeze mango seeds to gather juice and flesh, add vinegar, olive oil, honey and season. Whisk mixture together.
  • Step 3

    Drizzle dressing over salad to serve. Sprinkle platter with chives to garnish.