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Prawn & Sweetcorn Salad

Servings 2
Prep Time 25 mins
Cook Time 5 mins

Ingredients

Prawns & Corn

  • 1 lime zested & juiced
  • ½ tsp ground cumin
  • ¼ tsp smoked paprika
  • 1 garlic clove minced
  • 300g prawns defrosted
  • 1 cup frozen corn

Salad

  • ¾ Lebanese cucumber diced 1cm
  • 1 capsicum diced 1cm
  • ¼ red onion finely diced
  • ¼ avocado diced 1cm
  • 1 red chilli thinly sliced
  • 2 spring onion thinly sliced
  • ½ lemon juiced
  • 2-3 Tbsp coriander leaves chopped
  • ½ lettuce chopped

Instructions

  • Prep & marinate prawns. In a bowl, combine lime zest and juice, cumin, paprika, garlic and prawns. Set aside to marinate for at least 20 minutes.
  • Prep salad. In a bowl, combine all salad ingredients with 1/4 tsp salt and 1/2 tsp extra-virgin olive oil. Toss to combine.
  • Cook prawns. Heat 1 tsp oil in a fry-pan on medium-high heat. Add prawns mixture, along with corn to pan and cook for 3-4 minutes, tossing, until cooked through and golden.
  • Serve salad topped with prawns and corn.

Notes

Energy 339kcal (1420kJ) | Carbohydrate 21.7g | Protein 35.8g | Fat 11.0g | Saturated Fat 1.4g | Sugars 8.7g 
Calories: 339kcal