Prawn and Mango Spinach Salad GF/DF

Bonus points: rich in iron and magnesium and packed full of antioxidants, lime dressing increases your alkalinity too!


  •  1 lb cooked prawns, deveined
  •  2 cups cooked puy lentils
  •  1 medium cucumber, peeled and diced
  •  1 mango, peeled and diced
  •  1 tbsp lime zest
  •  Juice 1 lime
  •  Ground black pepper to taste
  •  1/8 tsp mineral or good sea salt
  •  1/4 tsp red chilli flakes
  •  2 slices of young ginger (1/4 inch each)
  •  1 tsp rice vinegar
  •  1 tsp olive oil
  •  1/4 cup water
  •  2 stalks of spring onions
  •  8 cups of baby spinach


Rinse cooked prawns.

In large bowl combine lentils and cucumber and half of the mango.

Add shrimp and set aside.

Prepare dressing in a blender, add all ingredients plus the other half of the mango and whizz until smooth.

Add spinach to bowl and dressing with lentil shrimp mixture, gently mix and serve.

Dairy Free, Fish, Gluten Free, Recipes