28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)

Summer Prawn Salad

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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings: 1
Course: Lunch, Salad
Ingredients Method

Ingredients
  

  • 125 g frozen Birds Eye Ocean Selections Raw Prawns thawed
  • 2 teaspoons extra-virgin olive oil
  • 1 cup rocket
  • ½ cucumber shaved
  • 5 cherry tomatoes halved
  • 2 radishes finely sliced
  • ¼ avocado sliced
  • 2 tablespoon fresh parsley roughly chopped
  • Salt and pepper to taste
  • ½ lime juiced
  • 1 teaspoon extra-virgin olive oil

Method
 

  1. Pat dry thawed Birds Eye Prawns with absorbent paper. Heat the olive oil in a non-stick frypan over high heat, add prawns and cook for 3-4 minutes, turning halfway.
  2. While these are cooking, assemble the salad ingredients by adding the rocket cucumber, cherry tomatoes, radish, avocado and parsley to a bowl. Season with salt and pepper.
  3. Add the cooked prawns, then drizzle over the lime juice and extra olive oil. Stir to combine and serve.

Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.

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