Mango and Prawn Salad
User Reviews
5.0
6 reviews
Excellent
-
Total Time
25 mins
-
Servings
4
-
Calories
437 kcal
-
Course
Salad
-
Cuisine
Australian
Mango and Prawn Salad
Report
Mango and Prawn Salad is packed with fresh summer ingredients like prawns (shrimp), mango, and avocado then tossed with a lemon and garlic dressing.
Share:
Ingredients
- 150 g risoni/orzo pasta
- 400 g cooked peeled prawns (shrimp) chopped into bite-sized pieces
- 1 large mango diced
- 1 large avocado diced
- 250 g cherry tomatoes halved
- 1 tablespoon finely chopped fresh chives
- 1 cup fresh parsley leaves firmly packed - roughly chopped
- 100 g Danish feta crumbled
- 2 teaspoon olive oil sub with garlic-infused if you like
Dressing
- Juice of 1 fresh lemon to taste
- 2 tablespoon garlic-infused olive oil (see my notes)
- salt & pepper
Instructions
- Cook risoni/orzo according to packet directions, then drain. Stir through olive oil and allow to cool.
- To a large bowl, add cooked risoni, along with prawns, mango, avocado, cherry tomatoes, chives, and parsley and mix to combine.
- For the dressing, combine lemon juice, garlic-infused olive oil and salt & pepper, adjusting as necessary.
- Toss dressing gently through salad, sprinkle with crumbled feta and serve.
Notes
- *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
- This is a great way to stretch your prawn/shrimp budget further. By chopping the prawns into smaller pieces they go further in the salad. I'm one of those people that like to have a little bit of everything in each mouthful (or at least the option!) and chopping the prawns makes that easy.
- Garlic-infused olive oil - this is available in supermarkets, alongside all of the other oils. My suggestion would be to taste test it first as they can vary in strength. You may want to tone down the garlic flavour using regular olive oil - depending on your taste.
Nutrition Information
Show Details
Calories
437kcal
(22%)
Carbohydrates
45g
(15%)
Protein
31g
(62%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.01g
Cholesterol
183mg
(61%)
Sodium
426mg
(18%)
Potassium
921mg
(26%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
2424IU
(48%)
Vitamin C
60mg
(67%)
Calcium
237mg
(24%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 45g | 15% |
| Protein | 31g | 62% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 183mg | 61% |
| Sodium | 426mg | 18% |
| Potassium | 921mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 2424IU | 48% |
| Vitamin C | 60mg | 67% |
| Calcium | 237mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
Spice Roast Cauliflower, Baby Carrot and Olive Salad with honey, lemon, pistachio dressing
Australian, gluten-free
5.0
(3 reviews)
Grilled Zucchini, Halloumi, Pea salad with Mint, Dijon and Lemon
Australian, Alergy friendly
0.0
(0 reviews)
