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Melon with Prawns and Strawberries

 

22

Yield

4

servings

Prep

20

min

Cook

5

min

Ready

30

min

Trans-fat Free, Good source of fiber, Low Carb, Low Sodium
 

Ingredients

½ each avocados
medium size
½ teaspoon lemon juice
1 each melon
seasonal, medium size
*
1 each celery heart
chopped
*
4 ounces strawberries
hulled and sliced
8 ounces shrimp
cooked and peeled
2 each lettuce
gem lettuces, rinsed and torn in pieces
*
For the dressing
8 ounces strawberries
1 teaspoon sugar, superfine
2 teaspoons olive oil
1 tablespoon orange juice
unsweetened
2 teaspoons parsley leaves
chopped, fresh
1 x salt and black pepper
freshly ground, to taste
*

Directions

Freezing is not recommended for this recipe.

Peel and chop the avocado and place it in a mixing bowl. Sprinkle it with the lemon juice to prevent it from discolouring.

Halve the melon, discard the seeds and scoop out the flesh using a melon baller (or cut it into cubes).

Gently combine the melon, chopped celery, strawberries and prawns with the avocado and refrigerate until needed.

Meanwhile, purée the dressing ingredients in a food processor or liquidiser.

Arrange the lettuce on 4 plates and divide the prawn mixture between them.

Pour the dressing over and serve immediately.

Cook's notes: when melons are ripe they should 'give' slightly when pressed at the stalk end.

Wrap up melons well if storing them in the refrigerator as otherwise they will permeate everything around them with their heady scent.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 13744% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 109mg 36%
Sodium 128mg 5%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 11%
Sugars g
Protein 25g
Vitamin A 4% Vitamin C 63%
Calcium 3% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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