Healthy Eats

March 3, 2016

Coconut Prawn Strawberry Mango Avocado Salad

By Penny Boey

Chicken Schnitzel coated with Almond Meal served with Sauteed Creme Fraiche Dutch Carrots.

  • Prawns
  • Coconut Milk
  • Parsley or Coriander
  • Salt & Pepper
  • Mangoes
  • Strawberries
  • Avocado
  • Capsicum
  • Butter
  • Lemon wedges
  1. Marinade a big handful of prawns in 1x tin of Ayam Brand coconut milk. Add finely chopped parsley or coriander, few pinches of pink salt and cracked pepper – set aside.
  2. Slice up 2 mangoes, 1 punnet of strawberries, 1 avocado, 1 capsicum and chop up parsley or coriander leaves. Mix sliced up fruit and veg.
  3. Sauté coconut prawns in pan with organic butter. Once cooked – place mango salad mix on dish and serve coconut prawns on top. Drizzle coconut sauce all over salad mix.
  4. I finished this with lemon wedges and squeezed a hint of lemon on the salad. Perfect Salad for this Summer
  5. Optional, add rice noodles just for the extra UMPH!