YMCA Healthy Living Magazine, powered by n4 food and health (Summer 2015) | Page 12

CAITLIN REID, APD
Caitlin is an APD, AEP and the founder of Health & the City
(healthandthecity.com.au) – a company designed specifically to
empower people to achieve healthier, happier and more fulfilling
lives. Some people want it to happen, some wish it would happen,
while Health & the City empowers you to make it happen! Click here
to learn more about Caitlin.

Prawn, avocado
and papaw salad
Caitlin Reid shares this sensational Summer salad.

Nutritional information per serve:
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Serves
4

Ingredients

1 red capsicum, cut into quarters,
deseeded and membranes removed
2 avocados, diced
½ papaw, peeled, deseeded and diced
3 tablespoons coriander, thinly sliced
2 tablespoons olive oil
16 green prawns, peeled, deveined,
with tails left intact

Energy: 1,740kJ
Carbohydrate: 4.1g
Fat: 35.5g
Saturated fat: 7.4g
Protein: 18.6g
Fibre: 3.1g
Sugars: 4.1g
Sodium: 275mg

Method
1 Place capsicum pieces under grill and cook until skins turn
black. Remove from grill and allow to cool

2 When cold, peel blackened skins and finely dice.
3 Mix grilled capsicum, papaw, avocado, coriander and 1
tablespoon of olive oil in a bowl to make the salad.

4 Heat fry pan and add remaining oil. Cook prawns until golden
on one side and then turn and finishing cooking.

5 Place papaw salad in the middle of the plate to create a bed
for the prawns. Repeat with three other serving plates.

6 Place four prawns on top of each salad. Season to taste.
This recipe is republished with permission from Papaya Australia.

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YMCA HEALTHY LIVING MAGAZINE SUMMER 2015