- Egg free
- Gluten free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- No added sugar
- High in dietary fibre
- High in protein
- 2 serves veg or fruit
This BBQ prawn salad recipe is bursting with colour, crunch and Indian-inspired flavours.
- Serves4
- Cook time5 minutes
- Prep time15 minutes, + 10 mins marinating time
Ingredients
- 1kg raw prawns, peeled leaving tails intact, deveined
- 2 tbs tandoori paste
- 1 tbs buttermilk
- 1 baby cos lettuce, leaves separated
- 1 avocado, stoned, peeled, thinly sliced
- 200g cherry tomatoes, halved
- 1 Lebanese cucumber, cut into ribbons
- 75g pkt mini pappadums
- 1/2 cup (75g) toasted cashews, coarsely chopped
- Coriander leaves, to serve
Mango dressing
- 100g frozen chopped mango, thawed
- 1 lime, rind finely grated, juiced
- 2 tbs mango chutney
- 1 tsp finely grated ginger
- 1/2 tsp cumin seeds, toasted
- 1/2 cup coriander leaves
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the prawns, tandoori paste and buttermilk in a large bowl. Season. Toss to combine. Set aside for 10 mins to develop the flavours.
Step 2
Meanwhile, to make the mango dressing, place the mango, lime rind, lime juice, mango chutney, ginger, cumin and coriander in a blender and blend until smooth, adding a little water to thin. Season.
Step 3
Heat a barbecue grill or chargrill on high. Spray the prawn mixture with olive oil spray. Cook for 2 mins each side or until the prawns curl and change colour. Transfer to a plate.
Step 4
Arrange the lettuce, avocado, tomato, cucumber and pappadums on a serving platter. Sprinkle with cashew. Drizzle with the mango dressing. Top with the prawns and coriander to serve.
Recipe tip
COOK. STORE. SAVE.
Smart swap: Have a lemon handy? Use it instead of lime in the mango dressing.
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BBQ prawn and pappadum salad
- Serves4
- Cook time5 minutes
- Prep time15 minutes, + 10 mins marinating time
Ingredients
- 1kg raw prawns, peeled leaving tails intact, deveined
- 2 tbs tandoori paste
- 1 tbs buttermilk
- 1 baby cos lettuce, leaves separated
- 1 avocado, stoned, peeled, thinly sliced
- 200g cherry tomatoes, halved
- 1 Lebanese cucumber, cut into ribbons
- 75g pkt mini pappadums
- 1/2 cup (75g) toasted cashews, coarsely chopped
- Coriander leaves, to serve
Mango dressing
- 100g frozen chopped mango, thawed
- 1 lime, rind finely grated, juiced
- 2 tbs mango chutney
- 1 tsp finely grated ginger
- 1/2 tsp cumin seeds, toasted
- 1/2 cup coriander leaves
Description
This BBQ prawn salad recipe is bursting with colour, crunch and Indian-inspired flavours.
Method
Step 1
Combine the prawns, tandoori paste and buttermilk in a large bowl. Season. Toss to combine. Set aside for 10 mins to develop the flavours.
Step 2
Meanwhile, to make the mango dressing, place the mango, lime rind, lime juice, mango chutney, ginger, cumin and coriander in a blender and blend until smooth, adding a little water to thin. Season.
Step 3
Heat a barbecue grill or chargrill on high. Spray the prawn mixture with olive oil spray. Cook for 2 mins each side or until the prawns curl and change colour. Transfer to a plate.
Step 4
Arrange the lettuce, avocado, tomato, cucumber and pappadums on a serving platter. Sprinkle with cashew. Drizzle with the mango dressing. Top with the prawns and coriander to serve.