Warm Prawn Salad
I’ve been trying to eat more low carb meals during this lockdown, and usually I aim to eat one salad every day. Mainly it’s at supper but sometimes it’s at lunchtime.
And I know not many of us love to eat salads, especially as winter approaches. I don’t like to either but I rather enjoyed this salad with prawns and hot gem squash. At first I thought I would never be full but after 30 minutes I realized I was and I didn’t get hungry until tea time.
Ingredients
8 large prawns
1 tsp garlic
1 tsp oil
cayenne pepper
salt and pepper
lettuce
1/2 avocado
1 gem squash steamed and mashed
cucumber
cherry tomatoes
edible flowers for garnish/or herbs and seeds
Method
Flash fry prawns in the oil and garlic.
Season them with cayenne pepper, salt and cracks of black pepper. Add a little lemon juice for added flavor.
With a slotted spoon, remove them from the pan and set them aside.
In a large bowl, arrange lettuce.
Chop in cucumber, tomatoes and avocado.
Drizzle in 1 tbsp lemon juice.
Add steamed gem squash over the top of the salad and lastly add fried prawns and edible flowers.
Use whatever dressing you like and enjoy immediately.
