Asian prawn & pineapple salad

10-30 minutes 4 servings 400 kcal or less asian recipes bean sprout bean sprouts cashew cashews cherry tomato cherry tomatoes cucumber cucumbers fish sauce healthy king prawn king prawns lime limes low-fat recipes mains mint no cook recipes pineapple pineapples quick quick recipes red chilli red chillies salad recipes seafood salad superhealthy thai salad vietnamese salad

Ingredients

1 small pineapple or 350g pineapple chunks

140g beansprout

250g cooked king prawn

½ cucumber , peeled, deseeded and sliced on the angle

200g cherry tomatoes , halved

handful mint leaves, very roughly chopped

50g unsalted cashew , toasted if you like

½ red chilli , deseeded and sliced

1 garlic clove

1 tsp golden caster sugar

juice 2 limes

1½ tsp fish sauce

Method

Mash the chilli, garlic and sugar to a paste using a pestle and mortar or small processor. Stir in the lime juice and fish sauce, then set aside.

Peel, quarter, core and slice the pineapple at an angle. Toss with beansprouts, prawns, cucumber and tomato and some of the dressing. Pile into bowls and scatter with mint and cashews. Drizzle with the rest of the dressing and serve.