Free Healthy Recipe - Lemon and Garlic Mushroom Prawn salad

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

Ingredients

400 grams mushrooms, thickly sliced

2 tbsp olive oil

2 tbsp lemon juice

2 cloves garlic

2 tbsp sweet chilli sauce

1 tbsp rice syrup

1 pinch sea salt

cracked black pepper

24 king prawns cooked, peeled and deveined

2 Lebanese cucumbers

250 grams cherry tomatoes

1 avocado

1 bunch rocket, shredded

Method

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

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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