Prawn and mango salad with chilli lime dressing

Serves: 4

Time to make: 18 mins , plus cooling

Hands-on time: 15 mins

Ingredients

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6 (about 70g each) baby potatoes, quartered
600g cooked whole prawns, peeled, deveined
100g snow pea sprouts, ends trimmed
1 cup fresh mint, torn
⅓ cup sweet chilli sauce
¼ cup lime juice
1 mango, flesh cut in short, thin slices
1 small avocado, thinly sliced

Instructions

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1 Place potatoes in a shallow, microwave-safe dish. Pour over about 2 tablespoons water, cover, and cook on high for 3 minutes or until tender. Set aside to cool.

2 Place cooled potatoes, prawns, sprouts and mint in a bowl. Toss to combine.

3 Whisk sweet chilli sauce and lime juice together to make the dressing.

4 Divide salad among serving plates. Top with mango and avocado slices. Drizzle over dressing then serve.

Variations

Make it gluten free: Use gluten-free sweet chilli sauce.

Nutrition Info (per serve)

Calories 354cal

Kilojoules 1480kJ

Protein 28g

Total fat 11g

–Saturated fat 2g

Carbohydrates 35g

–Sugars 17g

Dietary fibre 6g

Sodium 800mg

Calcium 360mg

Iron 5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.