Prawn, Avocado & Mango Salad

Serve up this classic seafood salad that's high in taste and low in calories

  • Serves: 2
cals 426
Prawn, Avocado & Mango Salad
  • 2 hearts romaine lettuce, chopped
  • 1 ripe avocado, peeled, stone removed and cut into slices
  • 1 mango, peeled, stone removed and cut into slices
  • 170g pack Young’s Cooked and Peeled King Prawns, defrosted
  • 3 tbsp sweet chilli sauce
  • Juice 2 limes
  • Few coriander leaves, to garnish
  • 4 slices sourdough bread, toasted, to serve

Nutrition: per serving

  • cals426
  • fat15.4g
  • sat fat3.4g
  • carbs50g
  • sugar22.6g
  • fibre9.7g
  • protein21.2g
  • salt2.3g

Ingredients

  • 2 hearts romaine lettuce, chopped
  • 1 ripe avocado, peeled, stone removed and cut into slices
  • 1 mango, peeled, stone removed and cut into slices
  • 170g pack Young’s Cooked and Peeled King Prawns, defrosted
  • 3 tbsp sweet chilli sauce
  • Juice 2 limes
  • Few coriander leaves, to garnish
  • 4 slices sourdough bread, toasted, to serve
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Method
  • Place the lettuce in a bowl with the avocado, mango and prawns.
  • Mix the sweet chilli sauce and the lime juice together. Pour the dressing over the salad and toss gently to combine.
  • Divide the salad between two plates, garnish with the coriander and serve with the toast.

Eating prawns provides complete protein, which means it includes all nine amino acids in the right proportion for the body to function properly.

This recipe is taken from Young’s Seafood.

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Nutrition: per serving

  • cals426
  • fat15.4g
  • sat fat3.4g
  • carbs50g
  • sugar22.6g
  • fibre9.7g
  • protein21.2g
  • salt2.3g

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