Prawn & Avocado Salad with Lemon & Coconut Dressing

No cooking is required for this easy meal! Plus, the dressing only takes a couple of minutes to mix together.

TIP: The mint leaves are gorgeous in this dish, however they are optional. Swapping mint with either coriander or basil would also work well.

Cook time: 15 mins

Autoimmune Protocol (AIP)

Dairy Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

120 grams of peeled prawns (8-9 medium prawns with shell)

2 cups (40g) salad leaves of your choice

1 small cucumber (100g), peeled into ribbons

1/2 avocado (80g), sliced

1/4 cup (3g) fresh mint leaves (optional)

Dressing

3 tablespoons (60ml) of unsweetened coconut milk

1 small clove of garlic, grated or minced

Zest of 1 small lemon

2 teaspoons (10ml) fresh lemon juice

Pinch of sea salt

Method

Mix all the dressing ingredients together in a small bowl & place in the fridge while you prepare the salad.

Arrange your salad leaves, cucumber ribbons & mint leaves in a bowl.

Top with avocado & prawns and drizzle over the dressing.

Add a little extra sea salt & cracked pepper if you like.

Calories: 395
Protein: 28.9
Carbs: 5
Fibre: 5
Fat: 27.6

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