Asian Chilli Prawn & Pineapple Salad

This no-cook main course salad can just be tossed together and served on its own, or with steamed rice or boiled noodles

Nutritional Information per serving

Print Recipe

Asian Chilli Prawn & Pineapple Salad Yum

Course

Main Dish, Salads

Cuisine

Asian, Fish, Healthy, Oriental, Salad, Seaford

Prep Time

20 Minutes

Servings

People

Ingredients

• 350 g Pineapple Chunks
• 140 g beansprout
• 250 g cooked king prawn
• 1 avocado sliced
• ½ cucumber peeled, deseeded and sliced on the angle
• 200 g cherry tomatoes halved
• handful mint leaves very roughly chopped
• 50 g 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

Course Main Dish, Salads Cuisine Asian, Fish, Healthy, Oriental, Salad, Seaford Prep Time 20 Minutes Servings People Ingredients 350 g Pineapple Chunks 140 g beansprout 250 g cooked king prawn 1 avocado sliced ½ cucumber peeled, deseeded and sliced on the angle 200 g cherry tomatoes halved handful mint leaves very roughly chopped 50 g 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

Instructions

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, avocado, 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.