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!

Ingredients

•  1 lb cooked prawns, deveined
•  2 cups cooked puy lentils
•  1 medium cucumber, peeled and diced
•  1 mango, peeled and diced
  Dressing
•  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

Method

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.