470
CALORIES
50.9
PROTEIN (G)
28.4
CARBS (G)
17.2
FAT (G)
8.7
FIBRE (G)
Method
Toss the prawns with half the salt, garlic, paprika, chilli and half the lemon juice.
Arrange the leaves, tomatoes, onion, blueberries and avocado in a large bowl.
Whisk mustard, honey, pepper, remaining salt and lemon juice into a sharp dressing.
Cook the prawns in a hot non-stick pan for 2–3 minutes per side until opaque and piping hot. Add to the salad and drizzle with dressing.
ALLERGENS
Contains: Contains crustaceans and mustard.
STORAGE & REHEATING
Best eaten immediately. Cooked prawns may be chilled promptly and kept for up to 1 day; store dressing separately.
COACH NOTE
This is a complete single-serving lunch with a substantial protein portion and energy-dense avocado.
EQUIPMENT
Mixing bowls, digital scales, knife, chopping board and the cooking equipment named in the method.
PRACTICAL ADJUSTMENTS
Replace blueberries with strawberries or omit them; update nutrition after material changes.
FREEZER GUIDANCE
Not recommended as an assembled salad.
DIETARY SUITABILITY
As written: Pescatarian, high protein. Recalculate after substitutions.