Prawn, Avocado, Mango & Chilli Salsa
We have served this in a shot glass as an appetiser/snack but again is very versatile and can be adapted in many ways. A salad topping, lettuce cup, pitta or on top of a timbale of quinoa.
Ingredients (per serving)
2 Large Prawns (cooked and peeled though you can cook your own)
2 Melon Baller Scoops of Avocado and Mango
Teaspoon of Salsa
125g Baby Cherry Tomatoes
Half Red Onion
Small Handful of Coriander Leaves
Chopped Red Chilli to Taste
Use a mini blender or stick blender to whizz together and test to get the right amount of chilliness for your taste buds. This can be kept in the fridge (covered) for a few days – lovely with crudities and cream cheese for snacks.
Make the salsa, pop the other ingredients in a dish and top with the salsa and a mint leaf to garnish!
Salsa has numerous health benefits whilst being low in calories – it helps stabilise blood sugar levels, contains anti-oxidant quercetin which is considered anti-cancer, anti-inflammatory and has anti-histamine effects.
Prawns are high in B12 and folate, protein and a great Vitamin E source as well as iron, zinc and selenium for the immune system.
Avocado is a superb source of folate (great for cell growth function) and monounsaturated fats whilst the mango is full of fibre and helps support the immune system and has nutrients that support eye and skin health.
Vegetarian & Vegan Alternatives
Spiced crispy chickpeas work really nicely as an alternative. Use either Mexican spice, chilli or ras-el-hanout to cover a tin of chickpeas (drained and dried) and roasted in the oven for 20 minutes at 180 degrees (160 fan). Umi is a great vegetarian alternative and tofu for vegans.