Summer Fresh Asian Prawn Salad
With the sun shining and warmer air filling our lungs, we’re all looking for that perfectly light recipe to freshen our plates. This heavenly Asian prawn salad will do just the job.
Nutritionist and chef, Christine Bailey, uses the freshest ingredients to give us a low calorie, low carb, sweet and sour flavour explosion. Best of all, the sweetener (which comes from the stevia plant) has 0 calories and won’t affect your blood glucose levels- perfect if you’re catering for any diabetics or waist band watchers.
Want to make it vegetarian? Just substitute the prawns for your favourite tofu. The complimentary flavours in the dressing and sweetness from Truvia will ensure your taste buds definitely aren’t missing out.
You will need...
400g raw prawns
1tsp garlic infused olive oil or coconut oil
1 carrot cut into julienne or grated
1 cucumber – deseeded and halved and cut into slices
1 red pepper cut into julienne
1 small red onion finely diced
150g mangetout or fine green beans
Handful of mint leaves chopped
Handful of coriander leaves chopped
60g chopped toasted cashew nuts
For the dressing...
3 garlic cloves
5 mint leaves
small handful of coriander leaves
1 red chilli, deseeded and chopped
2 lemon grass stalks chopped
2tsp root ginger chopped
3tbsp Fish Sauce
2tsp Truvia calorie free sweetener or to taste
6tbsp lime juice
2tsp rice vinegar
Black pepper to taste
Lime wedges to serve