Prawn Mango Salad

This prawn mango salad is light, refreshing, and full of tropical flavor—perfect for warm days, easy lunches, or a quick, healthy dinner.

Properly wash prawns and pat them dry. Remove the prawn heads, shells, and devein, while the tails are intact.
Season shelled prawns with garlic, cayenne powder, paprika, salt, and black pepper.
Heat the pan with oil and butter at 248°F (120°C). Then add the seasoned prawns. Fry one side of the large prawns for 3 to 4 minutes and flip to continue frying for 3 to 4 minutes or until the prawns curl up and turn opaque.
Transfer the pan-fried prawns to a paper-lined plate and set aside.

Properly wash and dry the baby spinach leaves.
Using a large shallow bowl, spread baby spinach around the entire bottom.
Clockwise, gently spread mango slices, cucumbers, red onions, tomatoes, and cashews to close the circle. Add the cooked seasoned prawns in the center.
Drizzle half of the prepared Mango Salad Dressing, sprinkle half of the fresh dill, spritz some lemon juice over prawns, and add lemon wedges on the side.

Serve as is without tossing the salad when serving as a side dish for two.
If you’re eating for one, gently toss the salad before adding the cooked prawns. Make sure to toss the salad with half the prepared dressing. After tossing, top with the cooked prawns, sprinkle the remaining dill, and spritz some freshly squeezed lemon juice.
Serve with the remaining prepared dressing on the side.