Prawn & mango salad

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olive magazine

2 ratings

Recipe by olive magazine

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1. Put the prawns, mango, cucumber, chilli and coriander in a bowl. Season and toss together.
2. Mix the lime juice and yoghurt together. Divide the salad between 2 plates and drizzle the dressing over.
3. Serve with warm naan bread.

GI Assessment

A nourishing dish oozing with freshness and plenty of low-Gi ingredients. Serve with mixed grain bread to keep the Gi count low.

Per serving

178 kcalories, protein 16.7g, carbohydrate 26.8g, fat 1.2 g, saturated fat 0.2g, fibre 4.9g, salt 2.57 g

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• Julie G

  30 April 2009

  Julie G rated and commented on this recipe

  

  We loved it, we were having it as a main so served it on a bed of baby leaf herb salad with a roasted yellow pepper stuffed with Moroccan couscous on the side.

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• amyjaneb

  13 May 2009

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Ingredients

• 125g tiger prawns , cooked and peeled
• 1 mango , peeled and sliced
• one third of a cucumber , halved and cut into ribbons (use a potato peeler)
• half a red chilli , finely sliced
• a small bunch of coriander leaves
• half a lime , juiced
• 2 tbsp natural yogurt or soured cream
• naan bread , to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Ingredients

• 125g tiger prawns , cooked and peeled
• 1 mango , peeled and sliced
• one third of a cucumber , halved and cut into ribbons (use a potato peeler)
• half a red chilli , finely sliced
• a small bunch of coriander leaves
• half a lime , juiced
• 2 tbsp natural yogurt or soured cream
• naan bread , to serve

Per serving

178 kcalories, protein 16.7g, carbohydrate 26.8g, fat 1.2 g, saturated fat 0.2g, fibre 4.9g, salt 2.57 g

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