Prawn, Mint & Nut Salad Recipe
By the wlr team
This quick and easy salad can be prepped and cooked in just 20 minutes! A great salad to serve with noodles and greens.
- Recipe makes: 2 servings
- Prep time:
- Cook time: 10 mins
- Calories: 446
- 15ml Sauce, Fish, Barts
- 30ml Juice, Lemon, Fresh, Average
- 100ml Milk, Coconut, Average
- 3g Garlic, Raw, Average
- 2g Ginger, Ground, Average
- 6.5g Peppers, Chilli, Red, Raw, Unprepared, Average
- 2g Pepper, Black, Freshly Ground, Average
- 250g Prawns, King, Raw, Average
- 0.4g Mint, Fresh, Average
- 50g Cashew Nuts, Plain, Average
- 1 Cup/160g Noodles, Egg, Cooked, Enriched, Fortified, Average
- 25g Salad, Mixed Leaves, Sweet Baby Greens, Fresh, Express
Crush the garlic & roughly chop the mint leaves.
Cook the noodles following packet instructions.
Combine the fish sauce, lemon juice, coconut milk, garlic, ginger, chilli and pepper in a bowl. Set aside until needed.
Bring a pan of water to the boil, and tip in the prawns. Bring back to a simmer, and cook for a couple of minutes till all are pink. (If cooking from frozen, this will take longer – ensure they’re cooked through).
Put the prawns in the bowl with the dressing ingredients. Add the mint and nuts.
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