This is a recipe I made at Lee’s parents’ house before we moved into our current place. Since we were sharing the kitchen, I didn’t feel comfortable making complicated meals, so I usually kept things simple. But you know you can still make nice and tasty meal?
This salad only takes about 30 minutes to make. It’s great for meal prep, super filling, satisfying, and still really tasty.
You can adjust the amount of chilli depending on your preference, but I wouldn’t skip it because it really brings the salad together.
I usually had it on its own, but Lee liked it with a toasted wrap or some crispbread to add more carbs.
Hope you guys enjoy this recipe!
Super easy Mango Prawn Chilli summer salad
Difficulty: Easy5
servings30
minutes5
minutes450
kcal40
g40
g16
gIngredients
• Frozen Prawn 1kg
• A can of sweet corn (320g)
• A can of chickpea 240g
• Mango 300g
• Cucumber 200g
• Avocado 200g
• Cherry Tomato 200g
• Low fat Feta cheese 100g
• Optional: bread, cruskit or wrap/ taco shell to pairSauce
• Lime juice 40g
• Lemon juice 15g (can be replaced to lime juice)
• Salt 4g
• Olive oil 15g
• Allulose 60g
• Optional: Chilli flake 5g
Directions
- Blanching prawn in the boiling water for 3 mins. Rinse it with cold water, drain the water and set it aside
- Rinse a can of sweet corn and chickpea in the running water, set it aside
- Cube the mango(you can simply use frozen mango), cucumber(take the seeds out), avocado and cherry tomato.
- Make the sauce. Mix olive oil, lime juice/lemon juice, salt, allulose and chilli flake. Set is aside
- In the big bowl, add prawn, chickpea, corn, cucumber, avocado and cherry tomato.
- Pour the sauce on it.
- Crumble the fetta cheese on top.
- Mix it well.
- Divide it into 5 serving
- Enjoy it! You can pair it with bread, cruskit or wrap!
Recipe Video
Notes
- You can use frozen mango instead of fresh mango. I used both because I wanted to finish my leftovers hehe 😄
- If you want to meal prep and store it for longer, don’t mix the ingredients. Keep the sauce separate and portion it out. Once you mix the salad, it releases moisture, so it will only last 1–2 days.