Diet: Dairy Free, Gluten Free, Nut Free, Pescatarian, Soy Free
Serves: 2
Preparation Time: 22 minutes
Cooking Time: 8 minutes
Total Time: 30 minutes

Description

Ingredients

• 300g prawns (cooked or uncooked is fine)

Salad Ingredients

• 300g courgette (peeled into ribbons)
• 200g carrots (peeled into ribbons)
• 200g cucumber (peeled into ribbons)
• 50g avocado

Salad Dressing

• Juice of 1/2 a lemon
• 1 tsp Dijon mustard
• 1 tsp olive oil
• Salt & pepper

Prawn Marinade

• Juice of 1 lemon
• 2 garlic cloves (crushed)
• 1 tsp chilli flakes (if following an AIP diet, omit this ingredient)
• Thumb-sized piece of ginger (grated)
• 1 tsp olive oil
• 1 small handful of parsley (chopped)
• 1 small handful mint (chopped)
• Salt & pepper

Method

1. Mix together the prawn marinade ingredients into a bowl. Add the prawns ensuring they are well coated in the marinade and refrigerate for 20 minutes.
2. Once marinated, remove the prawns from the fridge and heat 1 tsp olive oil in a non-stick frying pan over a medium heat. Sauté the prawns for 2-4 minutes on either side until cooked and golden. Once cooked, remove from the heat.
3. Combine the salad ingredients in a large salad bowl.
4. Mix together the salad dressing ingredients and pour over the salad and stir through.
5. Mix in the prawns into the salad and serve.