Mango and Prawn Salad


Fresh and light with a little bit of spice this summer salad is sure to impress

Mango and Prawn Salad


  • 600g medium cooked prawns
  • 2 large mangoes, sliced
  • 1 continental cucumber, quartered lengthwise, chopped
  • 1 long red chilli, finely chopped
  • 2 tablespoons finely chopped flat-leaf parsley leaves
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • iceberg lettuce leaves
  • Lemon wedges, to serve


    1. Peel and de-vein prawns, discarding tails.
    2. Place the prawns, mango, lettuce, cucumber, chilli, parsley, olive oil and lemon juice in a medium bowl. Season with salt and pepper. Toss gently to combine.
    3. Serve with lemon wedges.

          Ingredients for Mango and Prawn Salad

          Cucumber Green (each)

          Product of SA (Aust)

          $2.29 ea

          Cucumber Lebanese (500g)

          Product of NSW (Aust)

          $2.25 ea

          Cucumber Telegraph (each)

          Product of SA (Aust)

          $1.99 ea

          Chillies Hot Long Red (min 110g)

          Product of Australia

          $2.20 ea

          Chillies Bull Horn Red (each)

          Product of Australia

          $0.85 ea

          Parsley Curly (bunch)

          Product of Australia

          $2.99 ea

          Lemons (each)

          Product of QLD (Aust)

          $0.81 ea

          Lettuce Iceberg (whole)

          Product of VIC (Aust)

          $3.49 ea

          Lemons Imperfect Pick Value Range (Each = min 500g)

          Product of QLD (Aust)

          $0.85 ea

          Lemons Organic (each)

          Product of QLD (Aust)

          $1.33 ea