Spinach, melon, prawn and mint salad

Serves: 4

This recipe is a good source of vitamins C and B6 and provides 2 servings of your 5 a day.

Ingredients

2 x 450g packets, mixed melon pieces
1 large ripe mango, peeled and cubed
200g pack of extra large cooked prawns, defrosted
75g of Cos lettuce leaves
For the dressing:
4 tablespoons natural Greek yoghurt
1 tablespoon of tomato or sun dried tomato puree
2 tablespoons milk
salt and freshly ground black pepper
To garnish:
2 tablespoons of freshly chopped mint

Method

Place the melon pieces, mango and prawn into a large bowl. In a separate bowl mix together the yoghurt, tomato puree, milk and seasoning. Pour the dressing over the melon and prawns and mix well. Sprinkle with chopped mint and serve spooned onto salad leaves.

Nutritional Analysis (per portion)

120 calories
13g protein
2g of fat (of which 1g is saturated fat)
13g carbohydrate (of which 12g are sugars)
2g of fibre
0.15g of salt