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