Fresh, zesty, and perfect for warm weather (even if it’s not that hot in the UK just yet!). This prawn quinoa salad is packed with vibrant flavours, light textures, and a refreshing lemony dressing.
Cooked king prawns, herby couscous, and crunchy vegetables come together with a drizzle of tangy honey-lemon dressing. It’s easy to prepare, perfect for meal prep, and tastes even better after chilling in the fridge.
Serve it up for a summer lunch or light dinner—this one’s a keeper!
Prawn Mango Salad
Ingredients
- 1 can black beans
- 1 avocado chopped
- 1 mango chopped
- Handful coriander
- ~200 g cherry tomatoes
- 1 red onion
- 225 g frozen prawns
- 1 tbsp sweet chilli sauce
- 1 tbsp oil salt to taste
- 1/2 lime, juice and zest
Instructions
- Cook the prawns in a pan and when ready set aside to cool down.
- Once prawns are cooled down add the sweet chilli sauce.
- In a bowl add all the rest of your ingredients a and mix.