Asian Prawn & Pineapple Salad
A vibrant and flavorful dish that combines the sweetness of pineapple, the crunch of beansprouts, and the succulence of king prawns. Tossed with fresh cucumber, cherry tomatoes, and a zesty chili-lime dressing, this salad is topped with toasted cashews and mint for a refreshing and satisfying meal.
— Constant Cookbook
Ingredients
- 1 small pineapple or 350g pineapple chunks
- 140g beansprouts
- 250g cooked king prawns
- ½ cucumber , peeled, deseeded and sliced on the angle
- 200g cherry tomatoes , halved
- handful mint leaves, very roughly chopped
- 50g unsalted cashews , toasted if you like
- ½ red chilli , deseeded and sliced
- 1 garlic clove
- 1 tsp golden caster sugar
- juice 2 limes
- 1½ tsp fish sauce
Instructions
- 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.
- 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.
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 202 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 17 grams carbohydrates
- Sugar Content: 14 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 1.5 milligram of sodium
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