Serves: 4
Prep: 10 minutes Cook: 10 minutesUnlike the colder Christmas days seen in the Northern Hemisphere, those of us in the Southern Hemisphere often enjoy a hot Christmas! Seafood is a staple for lots of Australian households over Christmas, and this year we are celebrating with a grapefruit prawn salad. This dish is quick and tasty - mix and match your low FODMAP fruits and it can be enjoyed all year round!
| ingredients |
|---|
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peeled, cooked prawns (about 16 or 800g whole prawns) |
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1 pink grapefruit, peeled and segmented |
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1 long green chilli, sliced |
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1 bunch of mint, leaves picked |
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1/2 cup coriander leaves |
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2 Lebanese cucumbers, cut thinly on the diagonal |
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1/2 cup shredded coconut |
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1/2 cup roasted peanuts |
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2 tsp caster sugar |
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juice of 2 limes |
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2 tbsp fish sauce |
In a large bowl, mix the prawns, grapefruit, chilli, herbs, cucumber, coconut and peanuts in a large bowl.
To make the dressing, mix the sugar, lime juice and fish sauce. Pour the dressing over the salad and mix together.
On a large serving tray, arrange the salad mix. Serve immediately.
Enjoy it
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1327 Kj / 317 cal |
| Protein | 27.80g |
| Carbohydrates | 10.50g |
| Sugar | 9.40g |
| Total Fat | 16.30g |
| Saturated Fat | 8.70g |
| Fibre | 7.40g |
