Mango salad served with fish or chicken

  • serveServes 6
  • prepPrep time: 8 minutes
  • cookCooking time: 8 minutes

Calories per serve: 266 Macro nutrients per serve:

  • – Carbs 21g
  • – Fat 3g
  • – Protein 2g


  • 3 large fresh mangoes
  • 2 Avocados
  • 120g mixed baby spinach and rocket leaves
  • Punnet Cherry tomatoes
  • 1 punnet of cherry tomatoes
  • 1 Green capsicum
  • 1 Lebanese cucumber
  • 1 Red onion

Dressing Ingredients:

  • 2 Limes juiced
  • 1 Tablespoon vinegar (anything white-ish in colour so you’re not putting brown dressing on a vibrant salad.)
  • 1 teaspoon Dijon mustard
  • 100 ml Olive oil
  • 100 ml Grape seed oil

Salad Method:

  • STEP 1– Bring water to boil in a medium saucepan, place spaghetti in saucepan, cook for 12 minutes
  • STEP 2– In a medium bowl, marinate the prawns in lemon juice with salt and pepper
  • STEP 3– Dice onion, garlic, chilli, and capsicum
  • STEP 4– Peel zucchini in slices with a peeler
  • STEP 5– Cut cherry tomatoes in half
  • STEP 6– Put Olive oil in a medium size frying pan on high heat STEP
  • STEP 7– Place onion in frying pan and cook for 30 seconds, then add garlic and cook for another 30 seconds
  • STEP 8– Add capsicum and tomatoes and cook for 2 minutes
  • STEP 9– Add sliced zucchini cook for 1 minute
  • STEP 9– Add cooked spaghetti to frying pan and toss through for 30 seconds
  • STEP 9– Add diced chilli and spinach leaves and toss through for 1 minute or until spinach has wilted
  • STEP 9– Add a small handful of fresh parsley and toss through dish and remove from heat
  • STEP 9– Garnish with lemon, parsley, and parmesan cheese (to taste)

Dressing Method (optional):

  • STEP 1 – Put all ingredients in a Nutri bullet, and blend. This will emulsify the dressing perfectly every time and never splits. If you don’t have a blender you can stir through all ingredients in a bowl.
  • STEP 2– Add dressing as desired to salad (keep in mind that the more dressing you add, the more calories. *This dressing is high in natural fat)