Written by Catherine Saxelby
on Tuesday, 08 September 2009.
Tagged: dinner, easy, fish, health, healthy cooking, salad, salads
This recipe shows how to get your omegas in balance. It gives you omega-3s from the prawns topped up with more from walnuts and rocket (arugula). There's little competing fats. And it's light and low in kilojoules (Calories) so it keeps you at the right weight - carrying excess weight strains and loads the lower joints in your hips, knees and ankle.
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.
1. Place rocket leaves, 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. Sprinkle with chopped fresh parsley.
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.
Don't miss a post. Sign up for Catherine's eNewsletter and get the latest Foodwatch news, product reviews, recipes and special offers direct to your inbox each month. It's free. Plus you'll receive Catherine's 26-page ebook "Cut the CRRAP - How to limit your intake of ultra-processed foods".
You can unsubscribe at any time and we never give your details to any third party.
© 2023 Foodwatch Australia. All rights reserved
Author photo by Kate Williams
Website by Joomstore eCommerce