What you need
- 200 g raw king prawns, peeled
- 1 tsp coconut oil
- 1 garlic clove, crushed, and 1 tsp grated ginger
- 1 little gem or butterhead lettuce, leaves separated
- 1 avocado, diced
- ¼ cucumber, diced
- A handful each of coriander and mint
- 1 red chilli, sliced, and 2 spring onions, sliced
- Lime wedges and a splash of tamari
Putting it together
- Cook the prawns: heat the oil in a frying pan and cook the prawns with the garlic and ginger for 2–3 minutes, until pink. Add a splash of tamari.
- Fill: spoon the avocado and cucumber into the lettuce leaves and top with the prawns.
- Serve: scatter with herbs, chilli and spring onions, and squeeze over lime.
Why it's good for you: Prawns provide lean protein, selenium and iodine, and avocado adds healthy fats. Using lettuce leaves instead of wraps keeps this plate light, fresh and low in carbohydrate.
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