Asian prawn & pineapple salad

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• learning to cook

  21 September 2009

  learning to cook rated this recipe

  

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• issie1414

  25 September 2009

  issie1414 rated this recipe

  

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• Barney

  04 November 2009

  Barney commented on this recipe

  This salad is also great without the prawns served with sliced duck breast. Bx

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• tanzanitelilac

  14 December 2009

  tanzanitelilac rated and commented on this recipe

  

  Great way to use up these ingredients, next time I'd probably griddle the prawns alongside the cashew nuts but what a simple yet filling salad. We had this with egg noodles too and a touch of sweet chilli sauce for dinner.

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• anniefiddle

  08 June 2010

  anniefiddle rated this recipe

  

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• Laura

  17 May 2012

  Laura rated and commented on this recipe

  

  Really fresh salad which received lots of compliments. Definitely worth toasting the cashews!

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Ingredients

• 1 small pineapple or 350g pineapple chunks
• 140g beansprouts
• 250g cooked king prawns
• ½ cucumber , peeled, deseeded and sliced on the angle
• 200g cherry tomatoes , halved
• handful mint leaves, very roughly chopped
• 50g unsalted cashews , toasted if you like

FOR THE DRESSING

• ½ red chilli , deseeded and sliced
• 1 garlic clove
• 1 tsp golden caster sugar
• juice 2 limes
• 1½ tsp fish sauce

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Low-fat, Super healthy

Ingredients

• 1 small pineapple or 350g pineapple chunks
• 140g beansprouts
• 250g cooked king prawns
• ½ cucumber , peeled, deseeded and sliced on the angle
• 200g cherry tomatoes , halved
• handful mint leaves, very roughly chopped
• 50g unsalted cashews , toasted if you like

FOR THE DRESSING

• ½ red chilli , deseeded and sliced
• 1 garlic clove
• 1 tsp golden caster sugar
• juice 2 limes
• 1½ tsp fish sauce

202 kcalories, protein 19.0g, carbohydrate 17.0g, fat 7.0 g, saturated fat 1.0g, fibre 3.0g, sugar 14.0g, salt 1.5 g

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