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Prawn, Avocado and Mango Chutney Salad

Prawn, Avocado and Mango Chutney Salad

serves 2
3.5(8)
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Get 50% off your first box!
Calories
: 
329 kcal
Protein
: 
16.3g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Crustaceans
  • Cashew nuts
  • Nuts
  • Sulphites
  • Macadamia Nuts
  • Nuts
  • Pecan Nuts
  • Pistachio nuts
  • Walnuts
  • Almonds
  • Brazil nuts
  • Hazelnuts
  • May contain traces of allergens
Serving amount

160 grams

Prawns

(Contains: Crustaceans)

120 grams

Salad Leaves

1 sachet(s)

Mango Chutney

1 unit(s)

Avocado

10 grams

Cashew Nuts

(Contains: Cashew nuts, Nuts May be present: Macadamia Nuts, Nuts, Pecan Nuts, Pistachio nuts, Walnuts, Almonds, Brazil nuts, Hazelnuts)

2 unit(s)

Tomato

1 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

Not included in your delivery

to taste

Pepper

to taste

Salt

to taste

Oil

Energy (kJ)1375 kJ
Energy (kcal)329 kcal
Fat19.7 g
of which saturates3 g
Carbohydrate26.2 g
of which sugars15.3 g
Dietary Fiber4.5 g
Protein16.3 g
Salt3.5 g
Trans Fat3.1 g
Potassium665.9 mg
Calcium56.3 mg
Iron1.4 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

Time to Fry
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.
  • Return the pan to medium-high heat with a drizzle of oil.
  • Once hot, add the prawns. Season with salt and pepper and cook for 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle. 
Make the Salad
2
  • Cut the tomato into 2cm chunks.
  • Trim and roughly chop the salad leaves.
  • Halve the avocado and remove the pit. Chop into chunks (while still in its skin) then use a tablespoon to scoop out the flesh.
  • In a salad bowl, mix the salad leaves with the tomato, vinegar and a drizzle of oil. Season with salt and pepper.
Finish and Serve
3

  • Divide the salad between plates.
  • Scatter the prawns over the top.
  • Garnish with mango chutney, avocado and cashews. 

Meal right image

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