I love to cook and bake, but sometimes I just need something quick and easy, especially after a busy day at work or when my weekend is filled with blogging. This mango and prawn salad is perfectly nutritious and so easy to make, it’s often on our menu. It doesn’t only make Ben happy because he can finally get a salad and some greens (yes, I’m the carb eating one in this relationship), but it also doesn’t leave our kitchen in a mess with only a chopping board, a knife and a bowl to clean.
I never really thought about putting a mango in a salad before, but it works exremelly well. It gives the dish a bit of sweetness and tastes divine in combination with the prawns and the spring onions and the cucumber brings all the freshness you need to the table.
- 1 mango sliced into little sticks
- 3 spring onions thinly sliced
- 2 baby gem lettuce (or a half of iceberg lettuce)
- 1 lime (juice and zest)
- 1 small cucumber (about 10 cm long)
- 2 tsp olive oil
- 1.5 tsp fish sauce
- 200 g prawns
- Mix 2 tsp of olive oil, 1.5 tsp of fish sauce, juice of one lime and the zest of one lime in a bowl.
- Wash the lettuce and cut into bitesize chunks. Drain well.
- Peel the cucumber (lightly), cut lengthways and remove the seeds. Use a teaspoon. Slice the cucumber diagonally.
- Slice the spring onions into thin slices.
- Peel the mango, remove the seed and cut into thin sticks.
- Mix all the ingredients in a bowl with the dressing.
If you like corriander, you can put some in this salad as well. I'm not a big fan of it, so I always skip it.
You can also prepare this mango and prawn salad earlier, just keep the lettuce away from other ingredients and don't mix with the dressing just yet as you don't want to make everything soggy. Mix the ingredients and lettuce and dressing just before serving.
