Mango & Prawn Noodle Salad

There is nothing quite like a fresh salad on a hot day, and with plenty more warm one’s to come, we thought we better up your salad game with this recipe! Whether it’s for a festive lunch, family barbeque, or just a tasty new lunch option, you will fall in love with this flavour combo without a doubt!
 

Serves 4

Nutrition per serve: 360kcal, 10g protein, 10g fat, 27g carbs

 
Mango Prawn Salad

Ingredients

Salad

  • 200g dried rice-stick noodles
  • 1/2 medium red capsicum, thinly sliced
  • 3 green onions, thinly sliced diagonally
  • 1/2 continental cucumber, thinly sliced diagonally
  • 1 large mango, thinly sliced diagonally
  • 200g green prawns, peeled, deveined and head removed
  • 1/4 cup chopped fresh mint leaves
  • 2 baby cos lettuce, leaves torn up

Sweet chilli dressing

  • 2 tbsp olive oil
  • 1/4 cup lime juice
  • 2 tbsp Trident light sweet chilli sauce
 

Method:

Step 1:
  • Place noodles in a large metal bowl, and cover with boiling water. Allow the noodles to soak for 10 minutes or until just tender, and separate noodles with a fork before draining the noodle bowl in a colander. Rinse the noodles under cold water and return to the bowl.
Step 2:
  • To make the simple dressing, just place the oil, lime juice and sauce in a screw-top jar. Shake well to combine.
Step 3
  • Add capsicum, green onion, cucumber, mango, prawns, lettuce and mint to the noodles. Drizzle dressing over top and toss to combine. Serve immediately.
 

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