Prawn, Mango and Dill Salad

Fresh, colourful and full of flavour, this prawn, mango and dill salad is one of my favourite summer lunches. It only takes a few minutes to prepare, is a good source of protein and is perfect for warm days when you want something light, refreshing and satisfying. It's also been a favourite with many of my clients over the years because it's so quick and easy to make.

If you're trying to include more protein in your meals, this salad is a simple place to start. Protein helps keep you fuller for longer and supports muscle health, making it particularly important during perimenopause and menopause.

If you'd like to learn more about how much protein women need in midlife, you can also read my article Protein in Menopause: Why It Matters and How Much You Need.

Ingredients (Serves 1)

30g spinach leaves

1 tbsp. olive oil

Pinch sumac (optional – you could also use paprika)

Juice ½ lime

½ ripe avocado (diced)

100g mango (diced)

5 g dill (chopped)

1 clove garlic, crushed

2.5cm piece red chilli

Handful of cooked prawns

Method

Toss the spinach in olive oil, sumac and lime juice. Place the avocado, mango, prawns, garlic, chilli and dill in a bowl and mix.

Spoon onto the spinach and served immediately.