Now that the weather has warmed up, it’s time to start eating lighter meals that don’t leave you feeling weighed down. Start with some salad and then decide what kind of protein you want. The prawn salad that we provide is a great snack to have the night before, and it may keep you going strong through the day. This salad serves one or two, but the proportions are easily modified.
Prawn salad tips
Unless you’ve boiled the shells until they’re soft, using already-peeled prawns is the easiest option. Prawns are a fantastic source of protein and healthy oils. The remainder of the components provide the necessary nutrients, but if you want to up your iron and calcium intake, try mixing in some spinach leaves. Fresh avocado, lemon juice, black pepper, and salt are optional additions.
Something light and nutritious is ideal for a midday meal in the summer. The prawn salad we make is full of flavour, texture, and nutrition.
Prawn salad recipe
Course: Main
Cuisine: Global
Difficulty: Easy
Servings: 1 servings
Prep time: 10 minutes
Cooking time: 5 minutes
Total time: 15 minutes
Ingredients
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small prawns
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2 tbsp. olive oil
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60g shallots or small onion, chopped
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225g green pepper, chopped
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2 cloves garlic
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2 tbsp. soy sauce
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1 apple, peeled and grated
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30g salted and roasted peanuts
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225g yoghurt
Optional
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zucchini noodles
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carrots
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spinach or salad leaves
Method
- Heat the oil and fry shallots until almost tender and add garlic, cooking for another 30 seconds.
- Add the rest of the ingredients except the yoghurt.
- When ready and tender, add yoghurt and chill.