Today’s recipe is from Katharina Roelofsz who is also known on Instagram as @kataberry. We love her healthy inspiration that we asked her to share her Thai Prawn Salad she recently posted. It’s from Kayla Itsines book “The Bikini Body Motivation & Habits Guide”. Katharina is currently working her way through the four week meal plan included in it.
Thai Prawn Salad – serves 1
50g rice vermicelli noodles
10 medium raw prawns peeled
1 medium mango
1/2 medium cucumber, thinly sliced on an angle
1/2 medium carrot, thinly sliced on an angle
1/4 medium red pepper, seeds removed, thinly sliced on an angle
1/2 spring onion, thinly sliced on an angle
1 small handful lettuce leaves
1/2 fresh red chilli, seeds removed, thinly sliced
1 heaped tablespoon chopped fresh coriander
1 heaped tablespoon fresh mint
1 heaped tablespoon fresh coriander
100g low fat plain yogurt
1/2 garlic globe crushed
2 teaspoons lemon juice
Salt and pepper to taste
Place the noodles in a heatproof bowl and cover with boiling water. Leave for 10 minutes, then loosen the noodles with a fork. Drain and refresh under cool running water. Drain well and set aside to cool slightly. When cool enough to handle, cut into shorter lengths.
Lightly spray a non-stick frying pan with oil and heat over medium-high heat. Add the prawns and cook for 2-3 minutes or until they change colour and are cooked through, stirring frequently. Transfer to a plate and set aside to rest.
To make the dressing place the avocado, coriander, yogurt, garlic, lemon juice, salt and pepper and 1 tablespoon of water in a high-powered blender and blend until smooth. If the dressing is too thick, add 2 teaspoons of water at a time until the desired constituency is reached.
Place the noodles, prawns, mango, cucumber, carrot, pepper, spring onion, lettuce, chilli, coriander and mint in a mixing bowl. Drizzle over half the dressing and toss gentle to combine.
To serve, place the Thai prawn salad in a serving bowl and drizzle over the remaining dressing.