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| Prep | 15 min | |
| Cook | 5 min |
Method
Heat a medium frypan over high heat and spray with cooking oil. Add prawns and cook for 1-2 minutes each side or until golden brown and just cooked through.
Meanwhile, make the salad. Combine the cucumber, avocado, cherry tomatoes, spring onion, mint, coriander and basil in a large bowl. Stir together the lemon juice, fish sauce and brown sugar in a separate bowl until sugar dissolves. Pour over the salad and gently toss.
Serve salad topped with prawns.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1.5 |
| Bread & Cereals | 0 |
| Vegetables | 1.5 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0.1 |
| Calories | 277 |
| Protein | 36.8 g |
| Total fat | 7 g |
| - Saturated fat | 1.4 g |
| Total carbohydrates | 12.2 g |
| - Total sugars | 9.5 g |
| Fibre | 9.1 g |
| Sodium | 1073 mg |
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