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European Recipes

Prawn, Avocado and Mango Chutney Salad

Prawn, Avocado and Mango Chutney Salad

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Tags:

Calorie Smart

•Quick

Allergens:

Crustaceans

•Cashewnoten

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

150 grams

Prawns

120 grams

Salad Leaves

1 sachet(s)

Mango Chutney

1 unit(s)

Avocado

Cashew Nuts

2 unit(s)

Tomato

1 sachet(s)

Apple Cider Vinegar

Not included in your delivery

to taste

Pepper

to taste

Salt

to taste

Oil

Nutrition Values

Energy (kJ)1361 kJ

Energy (kcal)325 kcal

Fat19.7 g

of which saturates3 g

Carbohydrate26.2 g

of which sugars15.3 g

Dietary Fiber3.5 g

Protein15.2 g

Cholesterol78 mg

Salt3.8 g

Trans Fat3.1 g

Potassium674.6 mg

Calcium42.2 mg

Iron0.8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Cooking Steps

1

Place a pan over medium heat (no oil). Once hot, dry-fry the cashews, stirring regularly, until lightly toasted, 1-2 mins Remove from the pan and set aside. TIP: Watch them closely—they can burn easily.

Return the pan to a medium-high heat with a drizzle of oil.
Once hot, add the prawns. Season with salt and pepper and cook for 4-5 mins. Once cooked, remove the pan from the heat. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.

2

Cut the tomato into 2cm chunks. Trim the salad leaves, then thinly slice or tear into bite-sized pieces. Halve the avocado and remove the pit. Cut the avocado into chunks (while still in its skin) then use a tablespoon to scoop it out into a bowl.

In a salad bowl, mix the salad with the tomato, apple cider vinegar and a drizzle of oil. Season with salt and pepper.

3

Divide the salad over the plates. Place the prawns on top and garnish with the mango chutney, avocado and cashews.

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