This is one of my go to recipes when I want something quick and easy that doesn’t require too much cooking, and when I’m feeling like a lighter meal after perhaps a more “indulgent weekend “. Despite it being a salad, you still get everything you need for a balanced meal (carbs, fats, protein, vegetables and flavour), so it should still keep you full. Remember, just because something is healthy from a nutritional perspective, doesn’t mean that it is satisfying. We are always aiming for BOTH for it to feel like self-care!
Serves 1
Ingredients
Protein
- ~150g frozen prawn cutlets
Carbohydrates
- /2 cup diced Mango
- 1/2 Sweet corn (cooked, corn off cob)
Healthy Fats
- 1/2 Avocado diced
- 2tsp Butter
- Optional extra: 1tbs mayo
Non-starchy Vegetables
- 2 cups Lettuce
- Red onion to taste
- Tomato, cucumber (anything else you want to add!)
Herbs/Spices/Flavour
- 1tbs Sweet Thai Chilli
- 1 garlic clove
- Handful Coriander
- 1/2 deseeded red chilli
Garnish
- Fresh Lemon Squeeze
Method
1. Cook the prawns by simply covering them with hot water for 5 mins, drain, dry and remove the tails.
2. Heat butter in a pan, add the garlic, diced Chilli, prawns and sweet thai Chilli sauce and cook for 5 mins. Then remove from the heat to cool.
3. Cook the sweetcorn by putting in the microwave for 4 mins. Remove the leaves and cut the corn off the cob.
4. Create your salad with the rest of the ingredients, top with the sweet Chilli prawns and enjoy straight away while warm!
Note: You can make a bigger batch of prawns them them in the fridge for whipping together another easy lunch or dinner.
Kim x
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MIND YOUR NUTRITION
Kimberley Bell, Registered Nutritionist
Auckland, New Zealand
Master your mind and become your own body expert.
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