Healthy Recipe: BBQ Lemon & Lime prawns
BBQ Lemon & Lime prawns with mixed leaves, avocado and a pomegranate and honey dressing. Serves 2, approx. 20 mins.
BBQ Lemon & Lime prawns
with mixed leaves, avocado and a pomegranate and honey dressing
Serves 2, approx. 20 mins.
- 220g of peeled, deveined green prawns
- 1 small lemon
- 1 small lime
- ¾ of an avocado sliced into small wedges
- 1 baby cucumber sliced
- ½ red capsicum shredded finely
- ¼ cup shredded red cabbage
- 3 cups of washed mixed salad greens
- 1 Tbsp pomegranate molasses
- 1 tsp Tasmanian honey
- 3 Tbsp of olive oil
- Salt & pepper
Place the prawns in a small bowl and drizzle with 1 Tbsp of olive oil to coat, season with salt & pepper and gently mix. Zest half the lime and half the lemon and add to the prawns. Cut the lemon & lime in half and squeeze the juice carefully onto the prawns, catching the pips. Set the prawns aside in the fridge to marinate while you prepare the salad. The remaining lemon & lime can be used for garnish.
To make the dressing combine the pomegranate, remaining olive oil, honey and season with a pinch of salt and grind of pepper. Taste, if you like a bit more zing add some lime juice and a pinch of chili powder.
Mix all of the salad ingredients, except the cucumber and avocado, in a large bowl and combine with the dressing. Arrange the cucumber around the edges of you bowl or plate.
Tip – to make the salad sit nice and high and look full, hold it above your bowl and slowly release your fingers, let it fall gently into place. Carefully place the avocado on top.
Grill the prawns on a hot BBQ for 2 minutes on each side; be careful because they don’t take long to cook. They are ready when they are opaque and firm to touch. Place them around the salad and enjoy.