Prawn & mango salad

Kids will love this colourful salad with avocado and mint – add cold cooked pasta for a more filling packed lunch

  • Prep:10 mins
    No cook
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 168
  • fat 9g
  • saturates 2g
  • carbs 15g
  • sugars 14g
  • fibre 4g
  • protein 6g
  • salt 0.5g


  • ½ avocado, peeled and cut into cubes, see tip, below left
  • squeeze of lemon juice
  • 50g small cooked prawns
  • 1 mango cheek, peeled and cut into cubes
  • 4 cherry tomatoes, halved
  • finger-sized piece cucumber, chopped
  • handful baby spinach leaves
  • couple of mint leaf, very finely shredded
  • 1-2 tsp sweet chilli sauce


Leftover avocado

Wrap the remaining half of avocado tightly in cling film in the fridge and use later in the week, as a spread instead of butter, or chopped up for a sandwich filling. 



  1. Mix the avocado with the lemon juice, then toss with the prawns, mango, tomatoes, cucumber, spinach and mint. Pack into a lunchbox and drizzle over the sweet chilli sauce, then chill until ready to eat.

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