Garlic and chilli prawn salad with avocado and white beans

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

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Serves: 4

Time to make: 10 mins

Ingredients

More weights & measures

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

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 341cal

Kilojoules 1430kJ

Protein 25g

Total fat 17g

–Saturated fat 3g

Carbohydrates 20g

–Sugars 9g

Dietary fibre 16g

Sodium 550mg

Calcium 170mg

Iron 3mg

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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