Waitrose and Partners
Crevette, wild rice & mango salad

Crevette, wild rice & mango salad

A fuss-free salad that needs just a few minutes’ cooking. The citrus and chilli flavours go brilliantly with seafood.

5 out of 5 stars(3) Rate this recipe
Gluten freeHealthyLow fat1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins
  • Pluscooling

Ingredients

  • 250g pouch microwaveable basmati & wild rice
  • 100g cucumber, halved lengthways and sliced
  • ½ unripe mango (about 100g), peeled and sliced
  • 1 red chilli, finely sliced (deseeded, if liked)
  • ¼ x 25g pack coriander leaves, roughly chopped
  • 200g Waitrose Extra Large King Prawns

Lime dressing

  • 1 lime, juice
  • 2 tsp fish sauce
  • 1½ tsp maple syrup
  • 1 clove/s garlic, crushed or finely grated

Method

  1. Heat the rice according to pack instructions, then tip into a mixing bowl and set aside to cool slightly. Meanwhile, in a large bowl, mix together all the ingredients for the dressing.

  2. Once the rice has cooled a little, toss with the dressing, then stir through the cucumber, mango, chilli and coriander. Divide between shallow bowls, top with the crevettes and serve.

Cook’s tip

Coriander

Scatter this fragrant herb over curries and Asian-inspired salads. It’s also delicious whizzed into houmous or mixed with yogurt and grated cucumber to serve alongside barbecued meats.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,438kJ/ 339kcals

Fat

2.7g

Saturated Fat

0.5g

Carbohydrates

47g

Sugars

11g

Fibre

2.9g

Protein

29g

Salt

2.4g

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