Teresa's Recipes
Refreshing Prawn and Spinach Salad
Indulge in a refreshing, vibrant salad that is the perfect blend of succulent prawns, crisp spinach, and a medley of colorful vegetables. This salad is not only visually appealing but also packed with essential nutrients, providing a healthy yet delicious meal. Originating from the Mediterranean, this prawn and spinach salad has been a staple for centuries, known for its heart-healthy ingredients and light, tangy dressing.
Ingredients
- to taste Salt and pepper
- 2 tablespoons Olive oil
- 1, juiced Lemon
- 1, pitted and sliced Avocado
- 1/2, thinly sliced Red onion
- 1, sliced Cucumber
- 1 cup, halved Cherry tomatoes
- 2 cups, fresh Spinach
- 1 pound, peeled and deveined Prawns
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Calories: 250
- Fat: 15g
- Carbs: 10g
- Protein: 20g
- Sodium: 300mg
- Sugar: 5g
Instructions
- In a large pot of boiling salted water, cook the prawns for 2-3 minutes, or until they turn pink. Drain and set aside to cool.
- In a large salad bowl, combine the fresh spinach, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and sliced avocado.
- To prepare the dressing, in a small bowl, whisk together the juice of one lemon, olive oil, salt, and pepper to taste. Adjust the seasoning as per your liking.
- Add the cooled prawns to the salad.
- Drizzle the dressing over the salad and gently toss to combine all ingredients, ensuring the salad is well coated with the dressing.
- Serve immediately for the best taste and texture. Enjoy this light and healthy prawn and spinach salad as a standalone meal or as a side dish to a main course.
Tips
- For an added crunch, you can include some toasted nuts or seeds.
- Feel free to substitute prawns with grilled chicken or tofu for a vegetarian version.