Prawn & Mango Salad

Sweet mango, juicy prawns, and peppery arugula in a zesty lime dressing — a vibrant, tropical-inspired spring salad that's ready in minutes.

Instructions

1. Cook the prawns: If using raw, cook in a hot pan with a drizzle of olive oil for 1–2 minutes per side until pink. Season and allow to cool.
2. Prep the mango: Peel, remove the stone, and cut the flesh into thin slices or cubes.
3. Make the dressing: Squeeze the lime juice into a small bowl. Add a drizzle of olive oil, a pinch of salt, and a pinch of chilli flakes or finely diced fresh chilli if you like heat.
4. Assemble: Spread the arugula on a large plate. Arrange the prawns and mango slices over the top.
5. Dress generously and toss lightly. Serve immediately.

Tips

• A handful of fresh mint or coriander completes this dish beautifully.
• Works brilliantly as a starter for a spring dinner party.