Garlic and chilli prawn salad with avocado and white beans

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Mark O'Meara

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Serves: 4

Time to make: 10 mins

Ingredients

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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
½ teaspoon dried chilli flakes

Instructions

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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.

Nutrition Info (per serve)

Calories 341 cal

Kilojoules 1430 kJ

Protein 25 g

Total fat 17 g

Saturated fat 3 g

Carbohydrates 20 g

Sugar 9 g

Dietary fibre 16 g

Sodium 550 mg

Calcium 170 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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