LEMON PRAWN SALAD

Mix it up! The new MIXT salads book I bought recently has inspired me to incorporate  more delicious salads into my diet this year! On top of that Im cutting out dairy completely from my diet for the month of January to see how it affects my body, I ate very minimal dairy before, mainly just a bit of cheese on occasion and some cream in my coffee, but I have never given it up completely, so here is to new years resolutions haha!

INGREDIENTS:

10 Prawns ( peel and take the tails off)

2 cup of baby spinach

Small hand full of raw almonds

1 TBS Hemp seeds

1/2 avocado

Lemon salt and pepper ( to cook prawns in, you can buy this or make it yourself, see notes)

DRESSING

1 TBS olive oil

1/2 TSP lemon juice

1/2 TSP balsamic vinegar

DIRECTIONS:

-Heat a small frying pan to medium head, using olive oil ( or coconut or ghee) Sauté prawns for a few minutes

- In a medium bowl place baby spinach with almonds and flax seeds

- Add in the prawns once they have finished cooking

- Mix up the dressing in a small cup whisking well to combine oil and vinegar (you can even add in the prawn juice from the frying pan, all the lemon salt and pepper will add to the flavour)

- Toss all ingredients in salad and serve with slices of avocado on top!

NOTES:

Lemon salt is a great way to enhance the flavour of chicken or fish easily! Making it yourself is easy too! Zest 2 - 3 lemons, and spread on a baking sheet. Place in oven at 225 Degrees F for 30 minutes (be careful not to let it get burnt, you just want to dehydrate it). Combine at a 1:2 ratio. 2 TSB dried lemon zest to 1TBS granulated sea salt