Serves: 4
Prep: 10 minutes Cook: 10 minutesUnlike the colder Christmas days seen in the Northern Hemisphere, those of us in the Southern Hemisphere often enjoy a hot Christmas! Seafood is a staple for lots of Australian households over Christmas, and this year we are celebrating with a grapefruit prawn salad. This dish is quick and tasty - mix and match your low FODMAP fruits and it can be enjoyed all year round!
| ingredients |
|---|
|
peeled, cooked prawns (about 16 or 800g whole prawns) |
|
½ pink grapefruit, peeled and segmented |
|
1 long green chilli, sliced |
|
1 bunch of mint, leaves picked |
|
1/2 cup coriander leaves |
|
2 Lebanese cucumbers, cut thinly on the diagonal |
|
1/2 cup shredded coconut |
|
1/2 cup roasted peanuts |
|
2 tsp caster sugar |
|
juice of 2 limes |
|
2 tbsp fish sauce |
In a large bowl, mix the prawns, grapefruit, chilli, herbs, cucumber, coconut and peanuts in a large bowl.
To make the dressing, mix the sugar, lime juice and fish sauce. Pour the dressing over the salad and mix together.
On a large serving tray, arrange the salad mix. Serve immediately.
Enjoy it
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1320 Kj / 315 cal |
| Protein | 29.42g |
| Carbohydrates | 9.15g |
| Sugar | 7.96g |
| Total Fat | 16.21g |
| Saturated Fat | 8.62g |
| Fibre | 6.92g |
Unlike the colder Christmas days seen in the Northern Hemisphere, those of us in the Southern Hemisphere often enjoy a hot Christmas! Seafood is a staple for lots of Australian households over Christmas, and this year we are celebrating with a grapefruit prawn salad. This dish is quick and tasty - mix and match your low FODMAP fruits and it can be enjoyed all year round!
Stack Cup
| Ingredients | Metric | Imperial |
|---|---|---|
| peeled, cooked prawns (about 16 or 800g whole prawns) | 350 g | 8.80 oz |
| ½ pink grapefruit, peeled and segmented | 125 g | 4.40 oz |
| 1 long green chilli, sliced | ||
| 1 bunch of mint, leaves picked | 40 g | 1.40 oz |
| 1/2 cup coriander leaves | 31 g | 1.10 oz |
| 2 Lebanese cucumbers, cut thinly on the diagonal | 350 g | 12.30 oz |
| 1/2 cup shredded coconut | 50 g | 1.80 oz |
| 1/2 cup roasted peanuts | 60 g | 2.10 oz |
| 2 tsp caster sugar | 8.40 g | 0.30 oz |
| juice of 2 limes | 80 g | 2.80 oz |
| 2 tbsp fish sauce | 50 g | 1.80 oz |
In a large bowl, mix the prawns, grapefruit, chilli, herbs, cucumber, coconut and peanuts in a large bowl.
To make the dressing, mix the sugar, lime juice and fish sauce. Pour the dressing over the salad and mix together.
On a large serving tray, arrange the salad mix. Serve immediately.
Enjoy it
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1320 Kj / 315 cal |
| Protein | 29.42g |
| Carbohydrates | 9.15g |
| Sugar | 7.96g |
| Total Fat | 16.21g |
| Saturated Fat | 8.62g |
| Fibre | 6.92g |
FODMAP Assistant
