King Prawn Salad with Garlic and Avocado
Ingredients
2 tbsp of olive oil, plus extra for frying
4 garlic cloves, finely chopped
1 red chilli, finely chopped
2.5 limes, juiced
300 g of raw peeled king prawns
1 tbsp of honey
1 tsp of ginger, grated
1 tbsp of light soy sauce
160 g of watercress
8 radishes, finely sliced into circles
12 cherry tomatoes, quartered
1 avocado, sliced
40 g of salad croutons
1 tsp of chilli flakes
2 servings
Calories~700 kcal
Protein~40 g
Carbs~50 g
Fat~38 g
Fiber~10 g
Sugar~18 g
Total recipe
Calories~1,400 kcal
Protein~80 g
Carbs~100 g
Fat~75 g
Fiber~20 g
Sugar~35 g
Method
Step 1
Heat a pan over a medium heat, add 1 tbsp of the olive oil and half the garlic, then fry lightly for 2 mins to infuse without burning. Add half the red chilli, season with sea salt and add the juice of 1 lime, then stir in the king prawns. Cook for 6 mins, stirring occasionally, until the prawns turn fully pink and opaque, then set aside.
Step 2
For the dressing, add the remaining 1 tbsp olive oil, the juice of 1½ limes, runny honey, the remaining garlic, grated ginger and light soy sauce to a bowl and whisk together well to emulsify into a tangy glaze.
Step 3
In a large bowl, add the watercress, radishes, cherry tomatoes, cooked king prawns and dressing, tossing together well to coat every ingredient evenly.
Step 4
Divide the salad between wide bowls and top with the avocado slices, salad croutons, chilli flakes for extra warmth, and extra lime wedges, if you like.
