Avocado, Egg and Prawn Salad
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Servings: 4
Calories: 552kcal
You can't beat a tasty salad, especially on warm summer nights. Try out this avocado, egg and prawn salad.
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Ingredients
Salad
- 130 g mesclun
- ½ cucumber
- ½ red onion
- 250 g cherry tomatoes
- 1 avocado
- 70 g sliced almonds
- 1 lemon juice
- 4 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 4 eggs
Prawns
- 1 Tbsp butter
- 1 Tbsp olive oil
- 400 g prawns
Instructions
- Combine all the salad ingredients in a large bowl. Toss the lemon juice, olive oil, salt, pepper.
- Boil eggs over a medium heat for 6-7 minutes. Shell and slice the eggs.
- Heat butter and olive oil in a frying pan over medium-high heat. Season prawns and fry for 5-6 minutes.
- Toss eggs and prawns through the salad and serve.
Notes
Diabetic Friendly:Â Skip the butter in this recipe to reduce the saturated fat content of this meal.
Nutrition
Calories: 552kcal | Carbohydrates: 15g | Protein: 32g | Fat: 42g | Saturated Fat: 8g | Cholesterol: 423mg | Sodium: 885mg | Potassium: 771mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1100IU | Vitamin C: 36mg | Calcium: 241mg | Iron: 5mg