Prawn, Mango and Chorizo Salad

Need some inspiration with your summer salads? Throw a little fruit in there! For some extra vitamins, a little sweetness and some vibrant colour, mango is a great addition to many salads!


  • 1/4 cup (60ml) extra virgin olive oil

  • 1 garlic clove, crushed

  • 500g Coles Bakery Stone Baked Pane Di Casa bread, torn into small pieces

  • 500g peeled prawns, tails on

  • 2 chorizo, thinly sliced diagonally

  • 2 mangoes, peeled, sliced

  • 120g pkt Coles Brand Australian Baby Spinach Leaves

  • 1 small red onion, cut into thin wedges

  • 1 cup coriander sprigs

  • 1 spring onion, thinly sliced

  • 2 tablespoons white wine vinegar


1. Combine 1 tablespoon of the remaining oil mixture and the prawns in a bowl. Season. Preheat a barbecue grill or chargrill on high heat. Cook the bread, prawns and chorizo for 4 mins, turning, or until the prawns and chorizo are browned and cooked through.

2. Place the bread, prawns, and chorizo in a large bowl with mango, spinach, red onion and coriander.

3. Whisk the remaining oil mixture, spring onion and vinegar in a small bowl. Season. Add the dressing to the prawn salad and toss to combine. Serve immediately.

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