Garlic and chilli prawn salad with avocado and white beans
Nutrition Info.(per serve)
2 x 400g cans cannellini beans, rinsed, drained
1 large Lebanese cucumber, trimmed, diced
1 small avocado, diced
150g roast red capsicum, drained, chopped
4 cups mixed baby spinach and rocketarugulaX
1 tablespoon lime juice, plus lime wedges, to serve
2 teaspoons olive oil
freshly ground black pepper
300g peeled garlic prawns
1/2 teaspoon dried chilli flakes
Total fat 17g
Saturated fat 3g
Dietary fibre 16g
1 Put beans, cucumber, avocado, roast red capsicum, baby spinach and rocket in a large salad bowl. Whisk lime juice and olive oil in a small jug then add to bowl. Toss until well combined and season with pepper.
2 Cook prawns with chilli flakes in a large non-stick frying pan for 2-3 minutes, or until prawns are just cooked through.
3 Top salad with prawns and serve with a lime wedge.