Free Healthy Recipe - Lemon and Garlic Mushroom Prawn salad

Dairy free, Low carbohydrate, Low fat, Low GI, Low sugar

400 grams mushrooms, thickly sliced
2 tbsp olive oil
2 tbsp lemon juice
2 cloves garlic
1 tbsp rice syrup
1 pinch sea salt
24 king prawns cooked, peeled and deveined
250 grams cherry tomatoes
1 bunch rocket, shredded

Place mushrooms into a ceramic bowl. Combine olive oil, lemon juice, garlic, sweet chilli, rice syrup, salt and pepper in a screw-top jar. Shake well to combine. Pour over the mushrooms, stir to coat the mushrooms. Cover and set aside for 30 minutes to marinate.

Preheat a barbecue plate on high heat. Add mushrooms and cook, tossing, for 4 to 5 minutes until tender and golden. Transfer to a plate. Cool 10 minutes.

Place prawns, rocket, cucumber, tomatoes and avocado into large bowl. Add mushrooms and their juice. Season with salt and pepper. Toss gently to combine. Serve.

Makes 4 servings

Scale recipe to serves

Prep Time: 35 mins
Cooking Time: 5 mins
Ready in: 50 mins

Suitable for:
Dinner, Lunch, Salad, Side Dish
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Nutritional Information - Per Serve
Kj 1676 kj
Calories 401 kcal
Fat 24.5 g
Saturated Fat 4.5 g
Total Carbohydrate 12.6 g
Total Protein 29.5 g
Fibre 5.9 g

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