Doesn’t that look good? Well I have to say it was pretty good, I made it last weekend when the sun was blazing hot, not like this weekend when soup was on the menu! It was warmer today, but still not really salad weather.
This is another lovely recipe from the Slimming World magazine I bought and with recipes like these, I am not finding it too difficult to resist temptations!
Prawn & Mango Salad
Serves 4
Ready in about 15 minutes
Fry Light (or a teaspoon of olive oil)
400g pack frozen raw king prawns, defrosted
2 garlic cloves, crushed or grated.
4 tomatoes, roughly chopped
juice of 2 small limes
150g pack rocket, spinach and watercress salad
2 ripe mangos, peeled and stoned and roughly chopped
1 cucumber, deseeded and chopped
1. Heat a frying pan sprayed with Fry light. Add the king prawns and stir-fry for 2 minutes. Add the garlic and tomatoes and cook for a further 2 minutes. Remove the pan from the heat, drizzle over the lime juice and set aside to cool for 5 minutes.
2. Divide the rocket, spinach and watercress salad between four serving plates. Arrange the chopped mango and cucumber on top. Divide the prawn mixture between the plates, pour over any remaining pan juices and serve straight away.
Slimming World Magazine May/June 2010
Mmmmmmmm, that does sound good!
Perfect for the hot weather we're having. It has everything I like. Thanks for sharing.
Yes, it does look good Janice. Lets hope we get more salad and bbq weather this summer.
As usual I'm reading this whole thing with an accent. That looks FAB! I love mangos because they're not overly sweet but just enough. I don't know how much a gram is but I'm sure it would be a piece of cake to figure it out, but I just got off work and that's math so it'll have to wait until tomorrow. ha ha Thanks for sharing!! ♥
Your salad looks wonderful and I can happily report the house is still intact. Thanks for the birthday wishes. Have a wonderful weekend. Blessings…Mary
looks great and I will try it out – I often have trouble finding mangoes that are just the right ripeness – too under ripe and they're horrible and yet it's easy to let them go so they're too squidgy – any advice anyone? I have wasted a lot of money on them!
I usually buy the ones that are marked 'ready to eat' and keep them for a day, then they are fine. They are more expensive, but at least they taste good.
I am so ready for salad weather. It's been terribly rainy and cool around here for way too long now. I can't recall seeing rocket here. I'll have to take a look around for it. Great recipe! 🙂
That looks absolutely delicious Janice! Perfect for the hot weather….not that I want to make you jealous or anything, but it´s absolutely gorgeous here in Buenos Aires! 😉
oh wow this does look good can i feature it on an Alaskan seafood blog I write for ?
rebecca
rebeccasubbiah at yahoo dot com
What do you do with the garlic ? Chop it , crush it or leave it as it is ?? Lol please help
Hi KKeegan, I would suggest that you crush or grate the garlic for this recipe.
Thanks, fo your feedback, I’ll amend the recipe to make this instruction clearer.