02 Jun Prawn and Pomegranate Salad
This fresh and light salad is filled with colour and flavour, perfect for lunch or light dinner. Recipe by nutritionist and recipe developer Casey-Lee Lyons from Live Love Nourish (www.livelovenourish.com.au).
This recipe is free from gluten, grains, dairy and sugar.
Prep: 15 minutes
4 cups mixed salad leaves
1 avocado, diced
1/2 large orange, peach or mango, cut into segments
1/4 red onion, finely sliced
Arils from 1 pomegranate (approx. 100g)
12 cooked & peeled prawns (tails intact)
1 tbsp fresh herbs of choice, chopped
1/4 cup freshly squeezed orange juice
1 tbsp fresh lime juice
1 tbsp extra virgin olive oil
- Make salad dressing by mixing orange juice, lime juice and olive oil. Set aside.
- In a large mixing bowl gently toss salad greens with avocado, orange/peach/mango, onion and pomegranate arils.
- Pour over dressing and gently toss to coat well.
- Transfer salad to a serving plate and top with peeled prawns and fresh herbs. Serve immediately.
This recipe was designed by Brisbane nutritionist and recipe developer Casey-Lee Lyons from Live Love Nourish. For more healthy, sugar free recipes please visit her website www.livelovenourish.com.au
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