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Citrus, Prawn & Avocado Salad

You can assemble this salad in about 15 minutes making it perfect for days when you don’t really feel like cooking. You can use ready cooked prawns or buy a bag of raw prawns and pan fry them with a little spice.

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Overview

 

Serves 4

Preparation time: 15 minutes

Cooking time (if using raw prawns) 5-6 minutes

 

What’s Good About It?

This colourful salad is super healthy and substantial enough for a main meal. Any leftovers will keep in the fridge for lunch the next day. The addition of avocado also provides plenty of healthy monounsaturated fats and vitamin E.

Did You Know?

For a vegan option substitute the prawns for pan fried tofu or cans of chickpeas or butterbeans.

Ingredients

Serves 4

 

3 oranges, peeled and sliced

1 avocado, peeled and sliced

Bag of mixed green leaves

1 small red onion, finely sliced

1 red pepper, cut into chunks

1 yellow pepper, cut into chunks

300g cooked prawns or use raw prawns

Black pepper

 

Dressing

Juice of 1 orange

2tbsp extra virgin olive oil

1/2 tsp crushed garlic

1 tsp Dijon mustard

1/2 tsp grated ginger

Salt and Black pepper

Instructions

 

 

  1. Make the dressing. Place all the ingredients in a small bowl or a jar and whisk or shake vigorously to combine. This can be kept in the fridge for 3-5 days.
  2. If you are using raw prawns, heat a frying pan with a little oil. Cook the prawns for about 5-6 minutes until pink and cooked through. Sprinkle with a little black pepper and paprika if wished.  Allow the prawns to cool.
  3. Place the salad leaves in a bowl with the remaining vegetables and scatter over the prawns. Season with a little black pepper.
  4. Drizzle over a little of the dressing and toss to coat.
  5. Serve with additional dressing if wished.

 

 

Nutrition per serving with dressing:  215kcal, Fat 10.5g, Carbs 13.5g, Protein 14.3g

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