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.

Serves: 4

Prep: 15 minutes

Ingredients:

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

Dressing:

1/4 cup freshly squeezed orange juice

1 tbsp fresh lime juice

1 tbsp extra virgin olive oil

Method:

  1. Make salad dressing by mixing orange juice, lime juice and olive oil. Set aside.
  2. In a large mixing bowl gently toss salad greens with avocado, orange/peach/mango, onion and pomegranate arils.
  3. Pour over dressing and gently toss to coat well.
  4. 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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