Mango Avocado Prawn Salad
Ingredients
- 1 mango diced
- 1 avocado diced
- 300 g prawns fresh or frozen
- 1/2 red chili pepper
- 1 shallot minced
- 30 g almonds chopped
- handful chopped parsley
- 3 tbsp olive oil
- 1 garlic clove minced
- zest of one lemon
- juice of one lemon
- 1/2 tsp smoked paprika
- 1 tsp honey
- 1 tsp capers chopped
- 1 tsp fresh mint
Instructions
- If using fresh prawns it's important to clean them well from their shell and devein them. Thaw completely any frozen ones.
- Bring a pot of water with a tablespoon of salt to a boil. Prepare a bowl with cold water and ice cubes, set aside.
- Cook the prawns in the pot of boiling water for about 3/4 minutes until they turn pale pink. Transfer the prawns to the cold bath bowl for about 5 minutes. Drain and pat the prawns dry.
- Prepare the dressing by combining the lemon juice, zest, olive oil, mint, capers, honey, garlic, paprika and olive oil.
- Dice the avocado and mango into equal bites. Add everything together and mix well.
- Serve cold or at room temperature, either as a salad or a side dish.
Nutrition
Calories: 310kcal | Carbohydrates: 17g | Protein: 13g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 444mg | Potassium: 499mg | Fiber: 5g | Sugar: 10g | Vitamin A: 947IU | Vitamin C: 32mg | Calcium: 76mg | Iron: 1mg