Nutrition Facts

Servings:
2

Amount Per Serving:
400 g

Calories

305

Protein:
36 g
Total Carbohydrates:
3.3 g
Sugar:
2.9 g
fibre:
Total Fat:
15.6 g
Saturated:
2.6 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
1130 mg

Mediterranean MSC Tiger Prawn Salad

I've had the privilege of collaborating with MSC since 2013, helping to fly the flag for sustainable fishing. This is fantastic fresh and herbaceous salad to share amongst loved-ones on a special occasion.  You could also add some more sustainable seafood if you like such as poached white fish, lobster or clams.
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Serves

forksvg 2

Preptime

clocksvg 00hr 45min

Cooktime

clocksvg 00hr 12min

Ingredients

  • 6 large MSC tiger prawns
  • 400g kelp noodles
  • 1 tbs butter
  • 2tbs olive oil
  • 300g cherry tomatoes
  • 120g pitted black olives - halved
  • 1 long green chilli - chopped
  • 1 long red chilli - chopped
  • large handful rocket
  • 15g lemon zest
  • 20g lemon juice
  • 1/4 bunch fresh mint - chopped
  • 1/4 bunch fresh parsley - chopped
  • pinch sea salt
  • 100ml olive oil (dressing)
  • 35mls white wine vinegar (dressing)
  • 1tsp dijon mustard (dressing)
  • pinch dried chilli flakes (dressing)
  • 20g baby capers (dressing)
  • 20g lemon juice (dressing)
  • 1 garlic clove (dressing)
  • pinch sea salt (dressing)

Method:

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I’ve had the privilege of collaborating with MSC since 2013, helping to fly the flag for sustainable fishing.

This is fantastic fresh and herbaceous salad to share amongst loved-ones on a special occasion.  You could also add some more sustainable seafood if you like such as poached white fish, lobster or clams.

Feel free to swap the kelp noodles for zucchini noodles or you favourite pasta.

Method:

  1. Soak the noodles in warm water, juice of 1 lemon and a scent pinch of salt – soak for 30 mins before draining.
  2. Slice the tomatoes in half – set aside 
  3. Slice the chillies – set aside 
  4. Zest a whole lemon – set aside 
  5. In a bowl combine the herb leaves and rocket and gently toss
  6. In a large fry pan and the olive oiled butter to a med/heat and. Add the prawns and cook for 2-3 minutes on each side or until cooked through 
  7. Combine all the ingredients for the dressing to a blender or stick blender jug.  Blitz for 10 seconds or until fully combine
  8. In a large mixing bowl add the leaves to the noodles, add the lemon zest, tomatoes, olives and gently toss.
  9. Add enough dressing to your liking and season.

The cookbook companion to The Keto Diet,
includes 150 delicious Keto-friendly reipes, all
gluten-free, low sugar, soy-free and non-GMO.