Quick to prepare this great summery lunch is low carb, dairy free and gluten free.

Low Carb Keto Prawn Salad
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Quick to prepare this great summery lunch is low carb, dairy free and gluten free.
Low Carb Keto Prawn Salad
Print Recipe
Quick to prepare this great summery lunch is low carb, dairy free and gluten free.
Servings Prep Time Cook Time
4 10minutes 15minutes
Servings Prep Time
4 10minutes
Cook Time
15minutes
Ingredients
  • 160 grams artichoke antipasti drained
  • 350 grams green beens trimmed
  • 4 eggs hard boiled
  • juice of 1 small orange
  • 1 tsp dijon mustard
  • 3 tbsp olive oil
  • 700 grams king prawns
  • 1 garlic clove minced
  • fresh oregano sprig of 2 leaves
  • 1 baby Romaine lettuce
  • 10 pitted black olives
Servings:
Ingredients
  • 160 grams artichoke antipasti drained
  • 350 grams green beens trimmed
  • 4 eggs hard boiled
  • juice of 1 small orange
  • 1 tsp dijon mustard
  • 3 tbsp olive oil
  • 700 grams king prawns
  • 1 garlic clove minced
  • fresh oregano sprig of 2 leaves
  • 1 baby Romaine lettuce
  • 10 pitted black olives
Servings:
Instructions
  1. If you are using the BBQ, heat it up. If you’re not using a BBQ, then heat a non-stick grill pan to a medium temperature.
  2. Drain the artichokes. Cook the eggs, then set aside to cool and remove the shell.
  3. Mix the orange juice with the mustard and 2 tbsp. olive oil to make the dressing. Mix the dressing in a bowl with the artichokes and green beans, then set aside.
  4. Mix the prawns with the garlic, oregano leaves and remaining 1 tbsp. of olive oil. Grill the prawns on the grill pan or the BBQ for about 3 to 5 minutes.  
  5. Remove the leaves from the lettuce and tear them slightly. Divide them over 4 bowls. Then add the artichokes, green beans, eggs, and olives.
  6. Lastly, top the salad with the cooked prawns and serve.

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