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European Recipes

Prawn, Avocado and Mango Chutney Salad

Prawn, Avocado and Mango Chutney Salad

Prawn, Avocado and Mango Chutney Salad

serves 2

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Creamy avocado and a fruity mango chutney dressing make this prawn salad one you won't want to miss!

Tags:

Calorie Smart

•Quick

•Eat Me First

Allergens:

Crustaceans

•Cashewnoten

•Tree nuts

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

150 grams

Prawns

(Contains: Crustaceans)

120 grams

Salad Leaves

1 sachet(s)

Mango Chutney

1 unit(s)

Avocado

Cashew Nuts

(Contains: Cashewnoten, Tree nuts May be present: Mandeln, Paranüsse, Haselnüsse, Macadamia, Schalenfrüchte, Pecannüsse, Pistazien, Walnüsse)

2 unit(s)

Tomato

1 sachet(s)

Apple Cider Vinegar

(Contains: Schwefeldioxide und Sulfite)

Not included in your delivery

to taste

Pepper

to taste

Salt

to taste

Oil

Nutrition Values

Energy (kJ)1363 kJ

Energy (kcal)326 kcal

Fat19.7 g

of which saturates3 g

Carbohydrate26.2 g

of which sugars15.3 g

Dietary Fiber3.7 g

Protein15.2 g

Cholesterol78 mg

Salt3.8 g

Trans Fat3.1 g

Potassium708.7 mg

Calcium44.4 mg

Iron1.1 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.

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