Prawn Avocado Tomato Salad Recipe

prawn avocado tomato salad

Prawn Avocado Tomato Salad Recipe

Looking for a high-protein salad?  This delicious Prawn Avocado Tomato Salad recipe is fresh, healthy, and quick and easy to make!

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.

The dressing is also very light, but flavourful. The combination of olive oil, lemon, and Dijon mustard goes really well with prawns and eggs. It’s also great to make ahead of time and leave in the fridge for up 7 days. This salad is really good for lunch or even for a light spring dinner. You can even grill some veggies to complement your meal. Enjoy!
Ingredients
SERVES 4 PEOPLE | PREP TIME: 10 MINS | COOK TIME: 5 MINS | TOTAL TIME: 15 MINS

FOR THE PRAWNS

FOR THE SALAD

  •  4-6 cups romaine lettuce — washed and chopped
  •  1 cup cherry tomatoes — cut in half
  •  3 slices of red onions
  •  1 avocado
  •  2 medium boiled eggs — sliced
  •  Feta cheese for garnishing

FOR THE DRESSING

Instructions

 FOR THE PRAWNS

  1. Using paper towels, pat dry shrimp and add in a medium bowl.
  2. Add salt and black pepper. Stir well.
  3. 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

  1. In a large salad bowl, add lettuces, red onions, cherry tomatoes, boiled eggs, and cooked prawns.
  2. Slice avocados and arrange on salad.
  3. 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*.
  4. Taste to check the seasoning and pour over the salad.
  5. 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

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