Updated: Jan 21
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