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Avocado Mango and Prawn Salad

QUICK FACTS

  PREPARATION TIME
20 min (for 4 serves)

 
  COOKING TIME
0 min (for 4 serves)
  LUNCH
Salad
 

SUMMARY

 

This tropical delight provides our body with good amounts of proteins, beta-carotene, vitamin C and even some of vitamin E. A no-cook salad that combines fresh summer ingredients such as mangoes and avocados, then tossed with prawns and a tangy dressing. A sure knockout on a summer cookout!

INGREDIENTS

50 g
  Avocado, diced
8.00 prawn (128 g)
  Prawns, large, cooked
0.50 cup (104 g)
  Mango, diced
0.50 tub (104 g)
  Low-Fat Plain Yogurt
0.50 lime (11 g)
  Lime Juice
2.00 tablespoon (8 g)
  Chives, chopped
0.50 cup (14 g)
  Fresh Coriander Leaves, chopped
1 g
  Sea Salt
1 g
  Black Pepper, ground
 

METHOD

1. In a large bowl, whisk together lime juice, yogurt and season with salt and pepper.

2. Add diced mangoes, avocados, coriander and prawns. Toss gently to combine.

3. Sprinkle chopped chives on top.

4. Serve immediately or cover and chill until ready to serve. 

  NUTRITIONAL PANEL
Per Serve
Energy:
759.8 kJ  (181.6 kcal)
Protein:
19.9 g
Total Fat:
6.2 g
-Saturated:
1.5 g
-Mono-Unsaturated:
3.2 g
-Poly-Unsaturated:
1.0 g
Total Carbs:
9.8 g
-Complex Carbs:
0.3 g
-Sugar:
9.5 g
Fibre:
2.0 g
Water:
165.8 mL
Alcohol:
0.0 g
Cholesterol:
122.4 mg
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