Prawn and Avocado Salad with Lime Dressing

Instructions

1. Pat the prawns dry with a paper towel and season with sea salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Add the prawns and cook for 2–3 minutes per side, until pink and opaque. Remove from heat and set aside to cool slightly.
3. In a small bowl, whisk together the lime juice, olive oil, minced garlic, salt, pepper, and optional stevia or monk fruit until emulsified.
4. In a large bowl, combine the salad greens, cucumber, red onion, and coriander.
5. Add the sliced avocado and cooked prawns on top of the salad.
6. Drizzle the lime dressing generously over the salad and toss gently to combine.
7. Top with sliced chilli if using, and serve immediately.

Nutrition Per Serving

Fasting Compatibility

This salad works well for breaking a 16:8 or 18:6 fast — the lean protein and healthy fats support satiety without overloading digestion. It's also a good fit for OMAD eating patterns when paired with an extra portion of avocado or olive oil to increase overall calorie intake.

Related Recipes

• Salmon and avocado salad
• Crab and avocado salad with lemon dressing
• Seared tuna steak with sesame, ginger, and greens

This recipe is for informational purposes only and is not medical advice. Always consult a qualified healthcare professional before making dietary changes, especially if you have an existing health condition.