Zingy prawn platter
Serves: 4
Time to make: 15 mins
Total cost: $17.73 / $4.43 per serve
(at time of publication)
Ingredients
- 2 grapefruit
- 1 small or ½ large iceberg lettuce
- 1 avocado, peeled, sliced
- 1 large chunk cucumber, peeled in thin strips (stop at the seeds)
- ½ cup low-fat plain yoghurt
- 1 tablespoon sweet chilli sauce
- 2 cups (about 200-300g) cooked large prawns, heads removed
- 1 large handful fresh mint, roughly chopped
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Instructions
1 Cut skin from grapefruit then cut flesh in segments, collecting the juice in a large bowl as you go.
2 Cut lettuce outer leaves in strips. Mix with grapefruit, avocado and cucumber.
3 Place yoghurt in a separate bowl with chilli sauce, prawns and half the mint. Mix well. Arrange the remaining smaller lettuce leaves on a platter or individual plates. Spoon over grapefruit mixture then top with prawn mixture. Scatter over the remaining mint and serve.
Variations
Use oranges instead of grapefruit for a tangy variation.
Make it gluten free: Check sweet chilli sauce is gluten free.
HFG tip
Halve the ingredients and serve as a classic prawn cocktail entreé.
Nutrition Info (per serve)
-
Calories 242cal
-
Kilojoules 1010kJ
-
Protein 20g
-
Total fat 12g
-
–Saturated fat 2g
-
Carbohydrates 10g
-
–Sugars 10g
-
Dietary fibre 5g
-
Sodium 330mg
-
Calcium 260mg
-
Iron 2.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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