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    News — salad

    Prawn Prosciutto and Rockmelon Summer Salad

    Prawn Prosciutto and Rockmelon Summer Salad

     

    Ingredients

    1 x spinach and rocket salad mix

    75g of cherry tomatoes (or 8 cherry tomatoes)

    100g peeled prawns

    30g prosciutto

    1 cup of rockmelon

    2 lemon wedges

    2 tablespoons of lemon juice

    1 tablespoon of extra virgin olive oil

     

    Method

    Heat two pans to a medium heat and lightly oil both with extra virgin olive oil.

    Place the peeled prawns in one pan and the prosciutto in the other pan.

    Cook for 4-5mins each side.

    Whilst waiting for the prawns and prosciutto to cook, place your spinach and rocket salad mix on a plate.

    Dice 1 cup of rockmelon and place on top of the salad mix.

    Add cherry tomatoes to the salad mix.

    Take the two pans off the heat, once cooked place the prawns and prosciutto on top of the salad mix.

    For the dressing place 2 tablespoons of lemon juice and 1 tablespoon of extra virgin olive oil in a bowl and mix (feel free to use herbed olive oils if you wish).

    Drizzle dressing over the top of the salad.

    Lightly season with salt and pepper.

    Place two lemon wedges on the side to garnish.

     

    Nutritional Information

    Serving Size: 1

    Calories: 317

    Carbs: 14.5g

    Fat: 13.8g

    Protein: 34.6g