So delicious, quick and easy to make and perfect for these warm summer days packed with flavour, this salad is ready in under 20 minutes
Recipe and photo credit @_jos_kitchen
For the Cajan Prawns
350g raw, peeled prawns
3 tablespoons @smokeyjoesrubs Cajan spice rub
¼ cup butter
2 tablespoons honey
Cook the chorizo sausage in a frypan, remove cooked chorizo, but leave the pan juices.
Combine the peeled prawns with 1 tablespoon of Cajun rub. In the frypan, the chorizo was cooked in, melt the butter into the chorizo pan juices and add 2 tablespoon of Cajan rub and honey.
Add the prawns and cook for 2-3 minutes on each size or until cooked.
For the salad
2 chorizo sausage, sliced and cooked
1 mango, peeled and sliced
1 packet mixed baby lettuce leaves
¼ red onion, sliced
1 Lebanese cucumber, sliced
In a salad bowl, combine the lettuce, cucumber, onion, and mango.
Top with the cooked chorizo and Cajun prawns and a little fresh chilli 🌶
Eat as a meal on its own, or it makes the perfect side salad for your next BBQ