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Recipe by olive magazine

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1. Dry fry the coconut over a medium heat until lightly toasted. Whisk the dressing ingredients together and season.
2. Arrange the spinach, prawns, red onion and mango in a large salad bowl. Sprinkle with the coconut and pour the dressing over just before serving.

184 kcalories, protein 7.2g, carbohydrate 12.9g, fat 11.9 g, saturated fat 3.1g, fibre 2.9g, salt 0.6 g

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• jane

  12 March 2008

  jane rated and commented on this recipe

  

  This is not only easy but very tasty. Everyone loved this at a recent party. I presented it in a large fish dish which made it look very spectacular

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Ingredients

• 20g desiccated coconut
• 150g spinach leaves
• 150g large cooked prawns
• 1 small red onion , diced
• 1 large mango , peeled and cubed

LIME HONEY DRESSING

• 3 tbsp lime juice
• 1 tbsp honey
• 1 tsp mustard
• 5 tbsp grapeseed oil or sunflower oil

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 10 minutes

Ingredients

• 20g desiccated coconut
• 150g spinach leaves
• 150g large cooked prawns
• 1 small red onion , diced
• 1 large mango , peeled and cubed

LIME HONEY DRESSING

• 3 tbsp lime juice
• 1 tbsp honey
• 1 tsp mustard
• 5 tbsp grapeseed oil or sunflower oil

184 kcalories, protein 7.2g, carbohydrate 12.9g, fat 11.9 g, saturated fat 3.1g, fibre 2.9g, salt 0.6 g

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