Prawn & mango salad with spiced creme fraiche

Recipe: Prawn & mango salad with spiced creme fraiche (gluten-free)


  • 50ml olive oil
  • Grated rind and juice of 1 large lime
  • 1 tbs maple syrup
  • 1/2 long red chilli, seeded, finely chopped
  • 100ml creme fraiche or sour cream
  • 4 cups baby salad leaves (mesclun)
  • 1 mango, flesh thinly sliced
  • 500g cooked prawns, peeled, tails intact


  1. For the dressing, whisk the oil with 2 tablespoons lime juice, then season.
  2. In a small bowl, whisk together the remaining juice, rind, syrup, chilli and creme fraiche.
  3. Toss salad leaves with dressing and divide among 4 bowls. Top with mango slices and prawns and serve with a dollop of spiced creme fraiche.

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)