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Prawn, mango and chorizo salad

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Impress your family with this Prawn, mango and chorizo salad for dinner. Quick to prepare, fresh and wholesome, it's a winner for all.

  • Serves4
  • Cook time5 minutes
  • Prep time15 minutes
Prawn, mango and chorizo salad

Ingredients

  • ¼ cup (60ml) extra virgin olive oil
  • 1 garlic clove, crushed
  • 500g Coles Bakery Stone Baked Pane Di Casa (available in selected stores only), torn into small pieces
  • 500g peeled prawns, tails on
  • 2 chorizo, thinly sliced diagonally
  • 2 mangoes, peeled, sliced
  • 120g pkt Coles Australian Baby Spinach Leaves
  • 1 small red onion, cut into thin wedges
  • 1 cup coriander springs
  • 1 spring onion, thinly sliced
  • 2 tbs white wine vinegar

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

  1. Step 1

    Combine the oil and garlic in a small bowl. Place the bread in a separate small bowl and drizzle with half the oil mixture.
  2. Step 2

    Combine 1 tbs of the remaining oil mixture and the prawns in a bowl. Season. Preheat a barbecue grill or chargrill on high heat. Cook the bread, prawns and chorizo for 4 mins, turning, or until the prawns and chorizo are browned and cooked through.

  3. Step 3

    Place the bread, prawns, and chorizo in a large bowl with mango, spinach, red onion and coriander.
  4. Step 4

    Whisk the remaining oil mixture, spring onion and vinegar in a small bowl. Season. Add the dressing to the prawn salad and toss to combine. Serve immediately.

    Prawn, mango and chorizo salad

    Prawn, mango and chorizo salad
    • Serves4
    • Cook time5 minutes
    • Prep time15 minutes
    Ingredients
    • ¼ cup (60ml) extra virgin olive oil
    • 1 garlic clove, crushed
    • 500g Coles Bakery Stone Baked Pane Di Casa (available in selected stores only), torn into small pieces
    • 500g peeled prawns, tails on
    • 2 chorizo, thinly sliced diagonally
    • 2 mangoes, peeled, sliced
    • 120g pkt Coles Australian Baby Spinach Leaves
    • 1 small red onion, cut into thin wedges
    • 1 cup coriander springs
    • 1 spring onion, thinly sliced
    • 2 tbs white wine vinegar
      Description

      Impress your family with this Prawn, mango and chorizo salad for dinner. Quick to prepare, fresh and wholesome, it's a winner for all.

      Method
      1. Step 1

        Combine the oil and garlic in a small bowl. Place the bread in a separate small bowl and drizzle with half the oil mixture.
      2. Step 2

        Combine 1 tbs of the remaining oil mixture and the prawns in a bowl. Season. Preheat a barbecue grill or chargrill on high heat. Cook the bread, prawns and chorizo for 4 mins, turning, or until the prawns and chorizo are browned and cooked through.

      3. Step 3

        Place the bread, prawns, and chorizo in a large bowl with mango, spinach, red onion and coriander.
      4. Step 4

        Whisk the remaining oil mixture, spring onion and vinegar in a small bowl. Season. Add the dressing to the prawn salad and toss to combine. Serve immediately.