Mango, prawn and macadamia salad
Add a juicy burst of flavour to this savoury main-course salad with Waitrose ready-to-eat mango.
- Prepare10 mins
- Cook5 mins
- Total time15 mins
- 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
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.
Typical values per serving when made using specific products in recipe