Prawn mango salad 215cal 26g protein *

CALORIES 288 PROTEIN 27G CARBS 18G FATS 12G FIBRE 6G INGREDIENTS . METHOD 1.Peel and devein the prawns. 2.Slice the mango into thin julienne strips or dice it into small cubes. 3.Thinly slice the red onion and use a vegetable peeler to slice the cucumber into thin ribbons. 4.Slice the avocado and halve the cherry tomatoes. 5.Chop the fresh coriander and mint. 6.In a large salad bowl, combine the green leaf salad mix, mango, avocado, cherry tomatoes, cucumber, red onion and half of the coriander and mint. 7.In a smnall bowl or jar, whisk together the olive oil, lime juice, honey, rice wine vinegar, fish sauce, red chilli (if using), salt and black pepper. 8.Gently toss the salad ingredients to combine. 9.Add the prawns to the top of the salad. 10.Drizzle the dressing over the salad and toss lightly to coat everything evenly. 11.Garnish with sesame seeds and remaining coriander and mint. 12. Serve immediately. sCAN THE BARCODE to add it to your 61023 20200 7 MyFitness Pal Can't Scan? Type in the barcode Pleose note - By scanning the recipe into MFP the calories may be slightiy different. This is due to MFP Including the fibre & sugar alcohols as calories. MazzFit

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1.Peel and devein the prawns. 2.Slice the mango into thin julienne strips or dice it into small cubes.

Step 2

3.Thinly slice the red onion and use a vegetable peeler to slice the cucumber into thin ribbons.

Step 3

4.Slice the avocado and halve the cherry tomatoes.

Step 4

5.Chop the fresh coriander and mint. 6.In a large salad bowl, combine the green leaf salad mix, mango, avocado, cherry tomatoes, cucumber, red onion and half of the coriander and mint.

Step 5

7.In a smnall bowl or jar, whisk together the olive oil, lime juice, honey, rice wine vinegar, fish sauce, red chilli (if using), salt and black pepper.

Step 6

8.Gently toss the salad ingredients to combine. 9.Add the prawns to the top of the salad. 10.Drizzle the dressing over the salad and toss lightly to coat everything evenly. 11.Garnish with sesame seeds and remaining coriander and mint.