Cold Spicy Mango Prawn Salad
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
2 cups of sweet romaine lettuce, chopped and tightly packed
1 cup of mango, diced
150g of prawns (roughly 1 cup)
¼ cup of red onions, sliced
For the dressing:
2 tbsp of extra virgin olive oil
1 jalapeno chile pepper, seeded and diced
1 tsp of parsley
1 tsp of black pepper
½ tbsp of freshly squeezed lime
⅛ Himalayan pink salt
Arrange the pre-chopped ingredients so that they sit on a bed of sweet romaine lettuce (excluding the prawns).
Add all of the dressing ingredients into a bowl and whisk for 30 seconds.
Toss the prawns into the liquid, ensuring that all the prawns are completely saturated and leave to sit for 2 minutes.
Remove the prawns from the mixture and place onto the lettuce bed, pour the remaining dressing all over the salad.
Slightly adapted from thatgirlcookshealthy.com