A light, bright, sweet, and spicy chopped salad. Using cooked prawns is a great time-saver.
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Serves
4
Baby Cucumbers
Spring Onions
Fresh Coriander
Pickled Jalapeños
Mango
Avocados
Cooked King Prawns
Tortilla Chips
Wholegrain Microwave Rice
Olive Oil
Honey
Serves
4
Baby Cucumbers
Spring Onions
Fresh Coriander
Pickled Jalapeños
Mango
Avocados
Cooked King Prawns
Tortilla Chips
Wholegrain Microwave Rice
Olive Oil
Honey
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Step 1.
Cook your brown rice according to packet instructions and leave to cool. Peel and cut your mango into wedges.
Step 2.
Place your cucumbers, spring onions, coriander and jalapeños onto a board and chop into even-sized pieces. Add the mango, avocado, and prawns to the chopping board and continue to chop.
Step 3.
Tip your chopped ingredients into a bowl along with the brown rice and add ¾ of the tortilla chips, roughly crushing them in your hand.
Step 4.
Make the dressing by mixing together the jalapeño juice from the jar along with your honey, oil, and salt. Shake it forcefully inside of the jar to emulsify.
Step 5.
Pour the dressing into the bowl and toss it all together.
Step 6.
Serve with the remaining tortilla chips crushed on top.
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Notes (1)
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Laura G.
a year ago
This was easy to make and so tasty
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