Killer Salad Recipes

This Prawn and Mango salad makes an ideal light lunch, it is quick and easy to prepare, ready to eat in about 15 minutes.

To make the mango salsa dressing you will need, the juice of one lime, one mango, peeled, stone removed, and cut into small cubes, half a red chili, deseeded and finely chopped, 1 teaspoon of Soy sauce, 2 tablespoons of honey, and a handful of chopped fresh coriander leaves. Put all these ingredients into a bowl and mix together.

Cut half a lime into wedges and put to one side.
Take 10 raw tiger prawns, and thread onto two skewers - 5 on each skewer. Cook the prawns for about 2 minutes each side on a griddle pan. When cooked the prawns should be pink throughout. Squeeze over a little lime juice as they are cooking, and when they are nearly cooked add the lime wedges to the griddle pan and cook them until just browned.

To serve, place the mango salsa onto a plate, place the prawn skewers on top and the lime wedges on the side, to squeeze over the prawns and mango salsa. Serve with crusty bread.

Enjoy!

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