Prawn and Mango Salad

prawn and mango salad

Prawn and Mango Salad

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Stripy pink prawns are partnered with sweet, juicy mango and bitter salad leaves in a creamy shallot and cider vinegar dressing. This ultra-quick, pretty summer salad is satisfying, but not too rich.
Servings: 4
Calories: 154


  • 2 medium ripe mangoes
  • 3 1/2 oz mixed salad leaves (radicchio frisee, rocket
  • 14 oz cooked peeled tiger prawns

for the dressing:

  • 1 small shallot peeled
  • 5 oz very low fat natural fromage frais
  • 1 tbsp cider vinegar
  • salt and freshly ground black pepper

to garnish:

  • roughly torn coriander leaves


  • First make the dressing. Chop the shallot very finely and place in a bowl with the fromage frais and cider vinegar. Mix well, season with salt and pepper to taste and set aside.
  • Peel the mangoes and cut the flesh either side of the stone to remove it. Thinly slice the mangoes.
  • Scatter the salad leaves decoratively on large, individual plates and arrange the mango slices prettily amongst them. Place the prawns on top. Using a teaspoon, drizzle the dressing over the salad.
  • Serve garnished with coriander.
Calories: 154 kcal
Carbohydrates: 6 g
Protein: 17 g
Fat: 6g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 144 mg
Sodium: 735 mg
Potassium: 299 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 381 IU
Vitamin C: 2 mg
Calcium: 113 mg
Iron: 1 mg
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