Prawn Caesar Salad

PREP 15 MIN
•
COOK  10 MIN

DF

GF

NS

NF

Number of servings
2
Ingredients

300g peeled raw prawns

salt & pepper, to taste

2 thin slices (40g ea) sourdough bread (or gluten free) cubed

2 large eggs

1 head of baby cos lettuce roughly chopped

1 tsp olive oil

1 tsp apple cider vinegar

60g cherry tomatoes halved

1⁄2 avocado (medium, 240g) diced

2 tsp chives chopped (optional)

Methodbased on 2 servings
1

Preheat oven to 180°C/fan 160°C/gas 4 and line a baking tray with baking paper.

2

Place prawns in a small bowl, season with salt and pepper and mix to coat. Place bread and prawns on prepared tray and bake for 7-10 minutes until bread is golden and prawns are cooked. Remove from oven.  

3

Meanwhile, place eggs in a saucepan of cold water and bring to a rolling boil. Continue to simmer for 5 minutes. Remove with a slotted spoon and place in a sink of cold water to cool. Peel and cut in half.

4

Toss lettuce with oil and vinegar, then divide lettuce, tomatoes and avocado between plates and top with bread, prawns and boiled eggs. Season with salt and pepper. Sprinkle over chives (if using) and serve.

Nutritional Informationper serving

Energy (kJ)

1707 kJ / 408 cals

Protein

42.5 g

Fat

14.9 g

Sat. Fat

3.1 g

Carbs

22.8 g

Sugar

2.5 g

Fiber

6.6 g

Sign up to unlock your full potential

All your tools in one place

Expert-training to fuel your fitness, nutrition and mindfulness.

Limitless ways to fuel your mind & body

Access to over 3,000 workouts, recipes, and meditations – all tailored to your goals.

Tech that keeps you moving

Download Centr on all your devices to level up and track your results live.