Prawn and Spicy Mango Salad

Charmaine Lu -

  • 2 Lebanese cucumbers
  • 1 mango
  • Small handful of mint leaves
  • 500g cooked and peeled prawns
  • 45g honey roasted macadamia nuts
  • 60g rocket leaves
  • Olive oil for drizzling
  • For the Spicy Mango Dip
  • 80g mayo
  • 90g mango chutney
  • 2 tsp sriracha
  • Make the dip by mixing the ingredients in a small bowl. Season well, and set aside. Slice the mango and peel the cucumber into ribbons with a veg peeler.
  • Toss together the mint and rocket leaves in a bowl with the mango, prawns and cucumber. Sprinkle with macadamia nuts and drizzle with oil, and serve with the dipping sauce.
10 mins
4 serving