Vegan smoothie
A dairy-free vegan smoothie with fruit juice, tofu and oats to power you up at breakfast or provide sustenance for exercise
Prawn, rice & mango jar salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 1
Skip to ingredients
- 125g cooked rice(we used brown basmati)
- handful baby spinach
- 50g cooked prawn
- ¼ ripe mangocut into small pieces
- ½ red chillideseeded and finely chopped
- small handful corianderroughly chopped
For the dressing
- ½ tbsp low-salt soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- ½ tsp brown sugar
Nutrition: per serving
- kcal273low
- fat5glow
- saturates1g
- carbs42g
- sugars15g
- fibre5g
- protein12g
- salt1.7g
Method
step 1
Make the dressing by whisking together all the ingredients. Tip the dressing into the bottom of a big jar, top with the rice and put in the fridge if making the night before.
step 2
Layer the spinach, prawns, mango, chilli and coriander on top of the rice. Leave a little space at the top so that when lunchtime arrives, you can shake up the salad to eat.