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Vietnamse Prawn Rainbow Salad

Serves 4

My Fitness Pal
RECIPE DETAILS
RANGE VITALITY
GROUP SALADS
SERVES 4

INGREDIENTS

For the dressing
freshly squeezed lime juice
80g
Asian fish sauce
10g
olive oil
10g
sugar
10g
crushed red pepper flakes
2g
For the salad
cooked king prawns (7-8 prawns per salad)
330g
quinoa (cooked weight)
540g
red pepper, cut into thin bite-sized strips (prepped weight)
240g
carrot, peeled and shredded (prepped weight)
240g
cucumber, peeled, seeded and finely diced (prepped weight)
240g
spring onions, finely chopped
20g
chopped fresh coriander
8g

METHOD

To make the dressing, whisk the lime juice, fish sauce, olive oil, sugar and crushed red pepper flakes together, make sure the sugar has dissolved.
Pour half the dressing over the prawns and allow to marinade whilst making the rest of the salad.
Arrange the salad and place the rest of the dressing in a 1oz pot.

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 417g
% RNI
Energy kJ
320
3%
1383
16%
Energy kcal
76
3%
328
16%
1.5g
2%
6.7g
9%
0.2g
1%
0.9g
4%
2.7g
3%
11.5g
12%
0.39g
6%
1.71g
28%
Protein
6.3g
-
27.3g
-
Carbohydrates
8.7g
-
37.5g
-

Reference: Intake of an Average Adult (8400kJ/2000kcal)

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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.

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