Prawn and mango salad

Easily put together, this fresh salad is equally good as a starter, alfresco lunch or even for a family picnic. For help on preparing mango like an expert, click the ingredient below.

Serves
6
Preparation time
5 minutes
Cooking time
5 minutes

Ingredients

  • 1 large bag Tenderleaf Salad
  • 1 mango, peeled and sliced
  • half cucumber, sliced
  • 4 tbsp natural yogurt
  • juice of ½ lime
  • 1 tbsp sweet chilli sauce
  • salt and black pepper
  • 25g butter
  • 1 clove garlic, crushed
  • 600g large cooked, peeled king prawns

Method

  1. Rinse the salad leaves and divide them between 6-8 individual plates, reserving a few for garnish. Arrange the mango and cucumber slices on top.
  2. Mix the yogurt, lime juice and chilli sauce together, season well and chill.
  3. Melt the butter in a frying pan and gently fry the garlic for 30 seconds. Stir in the prawns and fry for 2-3 minutes until the prawns are heated through. Arrange on top of the salad, add a few salad leaves and drizzle with the dressing.

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