Prawn and cucumber salad with mango
| Serves |
|---|
| 4 |
Ingredients
- 2 Lebanese cucumbers, sliced into ribbons with a vegetable peeler
- 1 cup bean sprouts
- 2 spring onions (scallions), finely sliced on an angle
- 600g cooked and peeled king prawns, tails intact
- 2 tablespoons roughly chopped mint
- 2 tablespoons roughly chopped Vietnamese mint
- 1/4 cup roughly chopped coriander
- 50g snow pea sprouts
- 1 mango, peeled and sliced
- Dressing:
- juice and finely grated zest of 1 lime
- 1 tablespoon low-salt soy sauce
- 1 teaspoon brown sugar
- 2 tablespoons olive oil
- 1 long red chilli, finely chopped (optional)
To make the dressing, place all the dressing ingredients ina screw-top jar and shake until well combined.
Place all the salad ingredients in a large mixing bowl.
Drizzle the dressing over the salad, toss everything together and divide among serving plates.
1 serve = 1 1/2 units protein, 2 units vegetables, 2 units fats
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