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Ingredients
King Prawn and Grape Salad with Yogurt Dressing
- Ingredients
- 12 frozen King prawn
- salt
- freshly ground Black pepper
- juice of lemons
- 4 Beefsteak tomato
- 2 Tbsps olive oil
- 400 grams green Grape
- ½ head Frisée
- 50 grams Pine nuts
- 200 grams Yogurt (0.1% fat)
- 3 Tbsps Orange juice
- 1 Tbsp Sherry vinegar
- 1 pinch sugar
Thaw the king prawns, devein and remove the shells, leaving the tails on. Rinse the prawns, pat dry, place in a bowl and season with salt, pepper and lemon juice.
Blanch the tomatoes briefly, then peel, quarter, remove the seeds and cut into strips.
Rinse the grapes, cut in half lengthwise and remove the seeds.
Rinse the lettuce, spin dry and tear into bite-sized pieces.
Toast the pine nuts in a dry skillet until golden brown.
Combine the grapes, tomato strips, lettuce and pine nuts in a large bowl.
Whisk together the yogurt, orange juice, Sherry vinegar and sugar until smooth. Season with salt and pepper to taste.
Heat the olive oil in a large frying pan and sauté the king prawns for about 1 minute on each side.
Toss the salad with the dressing, divide onto 4 plates and top each with 3 king prawns.
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7 g | (23 %) |