Serves 6 4 courgettes (spiralized) 2 mangoes- sliced thinly 2 avocados- sliced 1/2C roasted cashews 1 capsicum- sliced thinly 1 bunch coriander, roughly chopped 600g raw tiger prawns 1 clove garlic- crushed and finely chopped 1cm cube of ginger (finely grated) 1tsp cumin 1tsp paprika Dressing: Juice of 3 lemons 1T soy sauce 1tsp sweetener (I used Stevia but you can use honey, rice malt syrup etc.) 1. Coat the prawns in the spices, ginger and garlic- leave to marinade for a few hours 2. Spiralize the courgettes and set aside. 3. Heat 1T coconut oil and fry prawns until they just turn pink. 4. Assemble the salad by adding all ingredients to a bowl. 5. Combine the ingredients for the dressing and mix through. Serve immediately.
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Emily WhiteQualified Nutritionist Archives
February 2017
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