cucumber noodle prawn and mango salad (gluten free)

This Cucumber Noodle Prawn and Mango Salad is gluten free and makes clean eating look so easy! It is inspired by Thai flavors and tastes like the perfect thing to have this mango season. Serve cold and binge on!

This delightful cucumber noodle prawn and mango salad is summer in a bowl! Roused by Thai flavors, this one's new, beautiful, hot, harsh thus scrumptious! Besides, the option of mangoes adds a hint of pleasantness to each chomp, taking this salad a few bit higher! Furthermore, every one of the veggies and prawns make this into a total dinner.

step by step instructions to make veggie noodles

I have cut these veggies utilizing one of my top choices and most-utilized kitchen devices - Spiralizer. It's so fast and simple to utilize, and we should me make the most lovely vegetables noodles on the planet. Indeed, noodles from vegetables. I frequently use to it make zucchini noodles, cucumber twistings, apple noodles, wavy fries, and it's a complete hit each and every time. I use them in all things! Mixed greens, soups, rolls, curries; at times supplanting noodles completely like in this plate of mixed greens.

This is one of those salads that once you try, you simply cannot have enough of. Serve it with a generous garnish of mint leaves for a salad you'll definitely be making on repeat this mango season!

Ingredients

• ▢400 grams Tiger Prawns or any other prawns of your choice cleaned and deveined
• ▢2 Mangoes cored, peeled and sliced
• ▢3 Cucumbers spiralized
• ▢1 Red Onion spiralized
• ▢2 teaspoons Olive Oil
• ▢2 tablespoons Chilli Thai Sweet Sauce
• ▢1 teaspoon Fish Sauce
• ▢1 tablespoon Rice Wine Vinegar
• ▢Salt and Pepper to taste
• ▢Mint Leaves Chopped for topping

Instructions

• Heat a teaspoon of oil in a pan.
• Sprinkle salt and pepper on the prawns and slide them into the pan. Pan roast them for 3-4 minutes on each side till they are cooked. For smaller prawns, the cooking time will vary. Alternatively you can also blanch the prawns in hot water to flash cook them.
• Whisk together the remaining oil, sweet chilli sauce, fish sauce, vinegar and salt to make the salad dressing.
• Add prawns, mangoes, cucumbers and onions into a bowl and drizzle with salad dressing. Toss to combine. Top with freshly chopped mint leaves.

Notes

If you are serving this salad at a later stage, do not mix the dressing or the vegetables will leave water. To serve later, mix everything except the dressing and refrigerate. Toss in the dressing just before serving.

Nutrition

Calories: 193kcal | Carbohydrates: 25g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 126mg | Sodium: 691mg | Potassium: 657mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1533IU | Vitamin C: 58mg | Calcium: 103mg | Iron: 1mg