Lime & Mango Prawn Salad Recipe
Prawns and mango are great pals, and a textbook pairing when it comes to flavour combinations. In Ayurvedic nutrition, mango has properties of sweet and sour, and its quotient of fibre makes it a wonderful laxative for those with a sluggish digestion. Mango can soothe inflamed tissues and has liver-cleansing capabilities due to its diuretic nature.
Lime & Mango Prawn Salad Recipe
The perfect fresh salad to pair with your Christmas lunch. Not only flavourful but excellent for your digestion after a large meal.
Servings
4
Prep time
Cook time
Recipe
GF, Healthy
Ingredients
- 1 tsp ghee
- ½ tsp coriander seeds
- ½ tsp cumin seeds
- ½ tsp garam masala
- ¼ tsp ground turmeric
- 1 tbs lime juice
- ¼ cup flaxseed oil
- 1 tbsp red onion, finely chopped
- Pinch sea salt
- 1 avocado, peeled & sliced
- 20 large cooked prawns, peeled & deveined
- 1 large or 2 small mangoes, peeled & grated or finely diced
- Large handful coriander sprigs
Method
- Heat the ghee in a small frying pan over medium heat. Add the spices and swirl to fry for 30 secs or until fragrant, then transfer to a small bowl to cool.
- Once the spice mixture has cooled, add the lime juice, flaxseed oil and onion, mix with a fork and season with salt.
- Arrange the avocado on plates, then top with the prawns and mango. Drizzle the spice mixture over the top, garnish with the coriander and serve.
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