Asian prawn & pineapple salad
20 min
Ingredients
- 1 small pineapple or 350g pineapple chunks
- 140g beansprout
- 250g cooked king prawn
- ½ cucumber peeled, deseeded and sliced on the angle
- 200g cherry tomatoes halved
- handful mint leaves, very roughly chopped
- 50g unsalted cashew toasted if you like
For the dressing
- ½ red chilli deseeded and sliced
- 1 garlic clove
- 1 tsp golden caster sugar
- juice 2 limes
- 1½ tsp fish sauce
Instructions
2 steps
- 1
Mash the chilli, garlic and sugar to a paste using a pestle and mortar or small processor. Stir in the lime juice and fish sauce, then set aside.
- 2
Peel, quarter, core and slice the pineapple at an angle. Toss with beansprouts, prawns, cucumber and tomato and some of the dressing. Pile into bowls and scatter with mint and cashews. Drizzle with the rest of the dressing and serve.
Progress
0 / 2 steps
Nutrition
Per serving (based on 4 servings)
Calories
202cal
Protein
19.0g
Carbs
17.0g
Fat
7.0g
Fiber
3.0g
Sugar
14.0g
Sodium
2mg
