Prawn and mango salad with lime and chili
30 min · 29 g protein · 272 cals / serving
The Christmas Day salad: sweet cooked prawns, ripe mango and avocado with cucumber, rocket and lots of mint and coriander, dressed in a sharp, oil-free lime, fish sauce and chili dressing. Ready in about half an hour, and nothing goes near the stove.
Ingredients
Dressing
- 45 ml (about 2 limes) lime juice
- 4 tsp fish sauce
- 1 1/2 tsp honey
- 1 clove garlic, finely grated
- 1 long red chili pepper, finely chopped
- about 1.2 kg whole (600 g peeled) boiled shrimp, peeled and deveined, tails on or off
- 2 mango, cheeks cut into cubes
- 1 small avocado, cubed
- 2 cucumbers, Lebanese, halved and sliced
- 1/2 small red onion, very thinly sliced
- 100 g arugula
- a handful fresh mint, leaves picked
- a handful fresh cilantro, leaves picked
Steps
- Whisk the lime juice, fish sauce, honey, garlic and chili in a small jug until the honey dissolves. Taste: it should be sour, salty and a little sweet all at once. Add more lime or fish sauce to balance.
- Put the prawns, mango, avocado, cucumber and red onion in a large bowl, pour over half the dressing and toss gently so the avocado holds its shape.
- Scatter the rocket, mint and coriander on a platter, spoon the prawn and mango over, and drizzle with the rest of the dressing just before serving.
Good to know
Can I use raw prawns?
Yes. Poach peeled raw prawns in simmering salted water for 2–3 minutes, until pink and opaque all through (145°F, 145°F), then plunge them into iced water and drain well.
Can I prepare it ahead?
Peel the prawns and make the dressing in the morning and keep both cold. Cut the mango and avocado and dress the salad only at the last minute, or the avocado browns and the herbs wilt.
Alternatives
Per
- Calories
- 68
- Protein
- (43%)
- 7 g
- Fat
- (21%)
- 2 g
- Carbohydrates
- (36%)
- 7 g
- of which sugar
- 5 g
- Fiber
- 1 g
- Sodium
- 195 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1087 kcal goes into the pot and 1612 g of ingredients comes out as about 1600 g of food: 68 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.