Prawn and Mango Salad

Prawn and Mango Salad From The Healthy Heart

This is a very quick dish to put together for a light lunch. Usually I like to cook my own prawns but this time I used a punnet of ready cooked. If you prefer you can throw some raw prawns in a pan and cook them just until they turn pink. Then they are done. If you overcook them they lose their juiciness. I love the combination of mango and chilli as one gets a simultaneous hit of sweet and spicy, cool and hot. Add in the sour note of lime and the slight saltiness of the prawns and you have a perfect mouthful.

For 2 people as a main or 4 as a starter or part of a salad selection:

200g cooked prawns – I like to use the larger ones as they are meatier
Zest of ½ lime
¼ large red chilli, deseeded and finely chopped
½ ripe mango, thinly sliced
4 chives, finely chopped

1 teaspoon extra virgin olive oil
Juice of ½ lime
Black pepper

Rinse the prawns if using a punnet of cooked prawns. Pat dry with kitchen towel.
Mix together the lime zest, chilli and chives.

Place the prawns and mango slices in a bowl and tip over the chilli mixture. Mix carefully together.
Mix together the dressing ingredients – adding a good grinding of black pepper – and mix in to the prawn and mango melange.

Place on a serving platter and serve.
I like to eat this with a slice of dark rye bread to bulk out the meal and to add an extra layer of flavour.

4 Responses to Prawn and Mango Salad

  1. This is a lovely lunchtime dish, great flavours and quick to prepare. GG

  2. What a lovely light combination.

    What are your thoughts about prawns and cholesterol? I am not clear what the current thinking is, whether they’re higher in “good” cholesterol and thus ok or whether still best to avoid or only eat occasionally. I try to eat them no more than once a month / every six weeks.

    • Madeleine Morrow says:

      The thinking these days about foods that contain high levels of cholesterol is that they are ok to eat. This is because it is now thought that the body is not much affected by the cholesterol that we take in via food. If we eat high cholesterol foods then our liver just creates less. So I eat eggs probably once a week and prawns less often (just because there are other things I like to eat too). That said, when I am on holiday somewhere at the sea, I eat huge numbers of oysters and shellfish which is no doubt overdoing it but only lasts a couple of weeks.

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