Grapefruit prawn salad

prawn salad.jpeg
Serves: 4
Prep: 10 minutes
Cook: 10 minutes

Unlike 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

350g peeled, cooked prawns (about 16 or 800g whole prawns)

350 g 8.8 oz

1 pink grapefruit, peeled and segmented

250 g 8.8 oz

1 long green chilli, sliced

1 bunch of mint, leaves picked

40 g 1.4 oz

1/2 cup coriander leaves

31 g 1.1 oz

2 Lebanese cucumbers, cut thinly on the diagonal

350 g 12.3 oz

50g shredded coconut

50 g 1.8 oz

60g roasted peanuts

60 g 2.1 oz

2 teaspoons caster sugar

8.4 g 0.3 oz

juice of 2 limes

80 g 2.8 oz

2 tbs fish sauce

50 g 1.8 oz

Method

  1. In a large bowl, mix the prawns, grapefruit, chilli, herbs, cucumber, coconut and peanuts in a large bowl. 

  2. To make the dressing, mix the sugar, lime juice and fish sauce. Pour the dressing over the salad and mix together. 

  3. On a large serving tray, arrange the salad mix. Serve immediately.


Hints


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
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