This recipe is for a single, main meal serving. Simply increase or decrease the amounts as needed.
Ingredients
- Small dollop of coconut oil
- 3 rashers streaky bacon 2 of them diced
- 1 small garlic clove diced
- 8-10 prawns cooked or raw, use less if using king/jumbo prawns
- 2 cups lettuce or green salad, chopped
- 5-6 cherry tomatoes halved
- 1/3 red capsicum bell pepper, sliced
- 1-2 tablespoon diced green onions/scallions
- 1/2 avocado sliced
For the dressing
- 1 tablespoons lime or lemon juice
- 1 teaspoon mayonnaise
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon Dijon mustard
- Pinch of black pepper
- Pinch of sea salt
Instructions
- Heat up a small dollop of coconut oil in a skillet and pan fry the bacon until crispy. Remove to a bowl and reserve the fat in the pan.
- Add the prawns, cooked or raw to the same, and add the garlic. Cook for a minute, if using cooked prawns, or for two minutes if using raw.
- Dice two rashers of bacon and add to the salad. Mix the salad dressing and combine with the rest of the salad ingredients, diced bacon, and prawns.
- Top with the last bacon slice, and sliced avocado.
Nutrition
Calories: 732kcal | Carbohydrates: 21g | Protein: 24g | Fat: 64g | Saturated Fat: 17g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 33g | Trans Fat: 0.1g | Cholesterol: 146mg | Sodium: 975mg | Potassium: 1201mg | Fiber: 10g | Sugar: 8g | Vitamin A: 2701IU | Vitamin C: 90mg | Calcium: 100mg | Iron: 2mg
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