Mango, prawn and macadamia salad

Name: Mango, prawn and macadamia salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 1 large carrot; 1 ridge cucumber; 50 g roasted salted macadamias; 1 baby gem lettuce; 280 g mango chunks; 3½ tbsp olive oil; ½ unwaxed lime, juice and zest; 2 tbsp coriander, finely chopped; 150 g raw king prawns; 1 pinch fine sea salt; ½ tsp Cooks' Ingredients Deep South Cajun Rub

Add a juicy burst of flavour to this savoury main-course salad with Waitrose ready-to-eat mango.

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Gluten free

Serves2
CourseLunch
Prepare10 mins
Cook5 mins
Total time15 mins

Ingredients

1 large carrot
1 ridge cucumber
50g roasted salted macadamias
1 baby gem lettuce
280g mango chunks
3½ tbsp olive oil
½ unwaxed lime, juice and zest
2 tbsp coriander, finely chopped
150g raw king prawns
1 pinch fine sea salt
½ tsp Cooks' Ingredients Deep South Cajun Rub

Method

Cut the carrot and cucumber into matchsticks; chop the roasted salted macadamias and the baby gem lettuce. Mix in a bowl with the mango chunks.
Whisk 3 tbsp olive oil, the lime juice and zest, and the finely chopped coriander to make a dressing.
In a small bowl, mix the king prawns with the salt and Cajun Rub. Heat ½ tbsp olive oil in a frying pan over a high heat and cook the prawns for 2 minutes on each side until pink, opaque and cooked through. Add to the salad, then toss with the dressing to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy	2,380kJ/ 572kcals
Fat	33g
Saturated Fat	5.1g
Carbohydrates	35g
Sugars	29g
Fibre	16g
Protein	25g
Salt	1g

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Mango, prawn and macadamia salad

Ingredients

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