GARLIC PRAWN RIBBON SALAD


TOTAL TIME: 30 MINS

SERVINGS: 1

CALORIES/SERVING: 335 CALS


INGREDIENTS

  • 130 Gram prawns (uncooked, peeled)

  • 160 Gram zucchini (peeled into ribbons)

  • 100 Gram carrot (peeled into ribbons)

  • 100 Gram cucumber (peeled into ribbons)

  • 30 Gram radish (sliced)

  • 30 Gram avocado (sliced)

  • 1 garlic clove (crushed (prawn marinate))

  • 15ml lemon juice, freshly squeezed (prawn marinate)

  • 2 Teaspoon dried parsley (prawn marinate)

  • 1 Teaspoon chilli flakes (prawn marinate)

  • 5 ml olive oil

  • 10ml lemon juice, freshly squeezed (Dressing)

  • 5 ml olive oil (1 tsp. (Dressing))

  • Pinch Himalayan salt (Prawn marinate)

METHOD

  1. Marinate the prawns in garlic, lemon juice, Himalayan salt, chili and parsley. Refrigerate for 1/2 hour

  2. Once marinated, remove the prawns from the fridge and heat olive oil in a non-stick fry pan over medium heat

  3. Saute the prawns for 1-2 minutes on each side or until cooked. Once cooked remove from the stove

  4. Combine the zucchini, carrot, cucumber, radish and avocado in a bowl

  5. Mix in the prawns

  6. Drizzle the olive oil and lemon juice over the top

  7. Serve

NUTRITION

Serving size 601g

Calories 335 cal

Protein 30.9g

Fat, total 15.5g

- saturated 3.3g

Carbohydrate 14.4g

- sugars 13.4g

Sodium 608mg


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