Gut-Friendly Prawn Salad

Recipe

This Prawn Salad is one of my favourite mid-week meals because it’s delicious and ready within minutes.

Also, what’s not to love about prawns, tomatoes, fennel, fresh greens and a tangy lemony dressing?

Serves: 4

Prep: 10 mins

Ingredients:

For lemon oil dressing:

• Juice and zest of 1 lemon

• 3 tbsp extra virgin olive oil

• 2 tbsp honey or maple syrup

• Pinch of sea salt

• Freshly ground black pepper

For salad:

• 350 g cooked prawns

• 1 fennel bulb

• 125g rocket

• 125g red and yellow cherry tomatoes

• Fresh basil, parsley or chives to taste

Method:

1.    Mix the dressing ingredients

2.    Finely slice fennel lengthways

3.    Half cherry tomatoes

4.    Mix rocket, fennel, tomatoes, prawns in a large bowl

5.    Drizzle over the dressing and mix gently just before serving.

6. Optional: I love to serve this with a slice of wholemeal or crunchy sourdough bread to keep me full longer and soak up the remainder of the dressing.

Tip: Before adding the dressing, set aside ½ of the salad + dressing and keep them in separate airtight containers for tomorrow’s lunch.

Source: This recipe is adapted from Nicolle and Bailey (2013) The Functional Nutrition Cookbook