Prawn and Mango Salad

Looking to spice up your lettuce? Bring the ocean into your kitchen with this delicious seafood salad recipe.

Number of servings : 4

Prep time: 25 minutes

Cooking time: Ready in under 30 minutes

Type of meal : | Salads | Salads

Special diet :


½ medium telegraph (English) cucumber
1 medium red capsicum (bell pepper), sliced
250 g cherry tomatoes, quartered
2 large mangoes, peeled and sliced
16 cooked king prawns (large shrimp), peeled and deveined, leaving tails intact
150 g mixed salad leaves
1 clove garlic, crushed
1 tablespoon chili sauce
2 tablespoons olive oil
4 tablespoons lime juice
3 tablespoons chopped fresh mint
Freshly ground black pepper


  1. Slice cucumber into thin rounds, leaving skin on. Combine cucumber, capsicum, tomatoes, mangoes, prawns and salad leaves in a large bowl.
  2. To make dressing, combine garlic, chili sauce, oil, lime juice and mint in a small screw-top jar. Shake well. Stir dressing into salad.
  3. Pile salad onto individual serving plates. Season with freshly ground pepper to taste.

Cook's Tip: Mangoes are an excellent source of the antioxidant, beta carotene. If fresh mangoes are unavailable, substitute avocado slices for an equally nutritious salad.

Nutritional information: