Heat the olive oil in a frying pan and fry the prawns briefly on both sides until cooked through and lightly browned. Season with salt and leave to cool briefly.
Peel the mango and dice the flesh. Cut the cucumber into thin slices or half-moons.
Roughly chop the coriander. Squeeze the lime and slice the chilli into thin rings.
Whisk the lime juice, olive oil and chilli into a simple dressing. Season with a small pinch of salt.
Put the prawns, mango, cucumber and coriander in a shallow bowl. Toss everything gently with the dressing.
Serve the salad straight away, while the prawns are still slightly warm or just cooled.
Good to know
This salad is fresh, juicy and pleasantly light. The mix of sweet, salty and hot makes it especially exciting. Just the thing when you want something quick that still looks the part.
Swaps
Mango → papaya (also contains vitamin C and fibre) | Coriander → parsley (milder in flavour, also contains vitamin K) | Olive oil → avocado oil (similar fatty acid profile, more neutral in flavour)
Allergens
The recipe contains crustaceans as an allergen. For children, leave out the chilli and cook the prawns through well; during pregnancy, only use fully cooked prawns.
