Prawns
and mangos are going to be my focus this summer. I just adore them. So why not
put them together? Feeling a little lazy the other night I did purchase a mango
chilli salad dressing, however I fully intend to make my own before spring become
summer. A super easy and quick light lunch or dinner, this dish can be served
with couscous or as a side to become more filling. If you are fortunate enough
to have a BBQ, chargill the prawns and serve with some lemon drizzled on top.
INGREDIENTS
- 1 lebanese cucumber, thinly sliced
- 1 large tomato, roughly chopped
- a handful of iceberg lettuce, washed and roughly shredded
- 125g prawns, peeled & deveined
- 1/4 cup Coles Simply Less or other brand Mango Chilli dressing
- Optional- 1 tablespoon fresh chives, finely chopped
COOKING
1. Combine prawns, half of the mango dressing and chives (if using) in a small bowl, tossing well. Refrigerate for 15 minutes. Meanwhile, cut up and place the cucumber, tomato and lettuce in a small bowl.
2. After 15 minutes, cook prawns in a small frying pan over medium heat, stirring often until prawns are pink in colour. Remove from heat, place on top of salad and serve with the rest of the mango chilli dressing drizzled on top.
Serves / 1
Total Preparation time / 17 minutes (including refrigeration time)
Total Cooking time / 5 minutes
x E
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