Grilled Prawn, Mango & Asparagus Salad - all about sugars
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Grilled Prawn, Mango & Asparagus Salad

By Tin Soldier Developers Source: Recipe sourced from Healthy Food Guide
  • Difficulty Moderate
  • Prep time 15 mins
  • Cooking time 5 mins
  • Serves

2 bunches asparagus, trimmed, halved diagonally

600 g peeled green prawn meat

2 x 400g tins cannellini beans, rinsed, drained

1 large ripe mango, peeled, thinly sliced

150 g baby Asian salad leaves

2 tablespoons sweet chilli sauce

2 tablespoons lime juice, plus lime wedges to serve

  1. Blanch asparagus in a saucepan of boiling water for 2–3 minutes, until tender-crisp. Plunge into a bowl of cold water. Drain.
  2. Spray a large frying pan with oil and place over high heat. Cook prawns, in batches, for 2–3 minutes, until cooked through.
  3. Gently combine asparagus, prawns, beans, mango and salad. Divide salad between serving plates. Combine sweet chilli and juice in a small bowl; drizzle over salad. Serve with lime wedges.
Nutrition Information
   Per serve
Energy  1270 kJ
Protein  40.7 g
Fat   2 g
Carbohydrate   26.7 g
 - Sugar  14.2 g