We are having a great winter in Queensland and it feels like Spring is on its way. When the weather is nice, you want to eat fresh and colourful meals.
This recipe is that it’s packed with protein from the prawns and eggs. You’ll feel very satisfied and energized to enjoy your afternoon. It’s also gluten-free and low-carb. If you don’t add feta cheese, it’s paleo-friendly too. This Prawn Avocado Tomato Salad recipe is also so quick to prepare. Prawns cook very fast and while you’re chopping the veggies, your eggs are being boiled.
Ingredients
FOR THE PRAWNS
-  1 tbsp olive oil
- 300 grams raw prawns — peeled and deveined tail-on
- Â Salt and ground black pepper
FOR THE SALAD
-  4-6 cups romaine lettuce — washed and chopped
-  1 cup cherry tomatoes — cut in half
-  3 slices of red onions
- Â 1 avocado
-  2 medium boiled eggs — sliced
- Â Feta cheese for garnishing
FOR THE DRESSING
-  1 tbsp freshly squeezed lemon juice
-  3 tbsp extra virgin olive oil
-  1 tbsp Dijon mustard
- Â Salt and fresh ground black pepper to taste
Instructions
 FOR THE PRAWNS
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Using paper towels, pat dry shrimp and add in a medium bowl.
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Add salt and black pepper. Stir well.
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In a skillet, heat olive oil over medium-high heat. Add prawns and cook for about 1-2 minutes each side or until they are cooked through. Set aside.
FOR THE SALAD
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In a large salad bowl, add lettuces, red onions, cherry tomatoes, boiled eggs, and cooked prawns.
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Slice avocados and arrange on salad.
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In a mason jar, pour the freshly squeezed lemon juice, olive oil, and dijon mustard. Add salt and pepper and whisk everything together. Continue to whisk while streaming in the olive oil dressing*.
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Taste to check the seasoning and pour over the salad.
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Top with feta cheese. Enjoy!
Recipe Notes
*This dressing stays good in the fridge in a sealed container for about a week.
NUTRITION INFORMATION
Amount per serving (1/4) — Calories: 254, Fat: 18.2g, Saturated Fat: 3g, Cholesterol: 184mg, Sodium: 338mg, Carbohydrates: 7.3g, Fibre: 2.8g, Sugar: 2.7g, Protein: 15.2g
