Prawn, baby spinach and walnut salad

Description

At a glance

Nutrition rating

Allergy/intolerance

Main Ingredient

Serves

This recipe shows how to get the omegas in balance. It gives you the omega-3s from the prawns topped up with more from canola oil, walnuts, rocket and spinach. There's little competing fats. And it's light and low in kilojoules so it keeps you at the right weight - carrying excess weight strains and loads the lower joints in your ankles and knees.

Ingredients

1 bunch rocket (aragula), trimmed
200g/7oz baby spinach leaves
500g/1lb medium green prawns, peeled and deveined
1 red apple, cut into thin slivers
4 knobs bocconcini, drained and sliced *
1/4 cup walnuts, roughly chopped

Dressing:
¼ cup canola oil
2 tablespoons apple cider vinegar or juice of 1 lemon
½ teaspoon Dijon mustard
freshly-ground pepper

Methods/steps

1. Place spinach leaves, rocket, apple slices and bocconcini in a mixing bowl.

2. Preheat a barbecue plate or char-griller to medium-high and spray with a little oil. Barbecue prawns, turning once, for 1-2 minutes or until prawns just turn pink.

3. Combine dressing ingredients in a screw top jar and shake well.

4. Top mixed leaves with cooked prawns and drizzle with dressing. Scatter with walnuts.

Additional Tips

* Bocconciniare baby mozarella balls.

Preparation time: 15 min Cooking time: 5 min

Nutrition per serve:
1463 Kilojoules (349 Calories), 27g fat (including 5g saturated fat), 5g carbohydrate (including 5g sugars), 3g fibre and 325mg sodium. Read our nutrition rating system.