This low carb prawn and pea salad is a fresh and light meal that checks all the boxes for a full-flavored, healthy salad! I use petit pois (baby peas) which require no cooking at all. Simply defrost them and enjoy the small, fresh bursts of sweetness they bring to this salad – where mint and lemon complement the plump prawns beautifully! Or use fresh peas from the garden if you have some!

Chef Tips:

• The best way to defrost petit pois is on a tray lined with good-quality kitchen paper. This takes no time at all and can be done about an hour before you are ready to assemble your salad. Doing so prevents excess moisture from ice clumps often present in frozen packets of peas.
  
  
• If you do not already have one, invest in a fine zester like a Microplane® to finely grate lemon or lime zest. The very fine threads are ideal because they are less overpowering, and a very fine grater like a Microplane® can be used for Parmesan too.
  
  
• When a recipe calls for the juice and zest of citrus (like lemons or limes), it’s easier to zest them first before slicing them in half to squeeze out the juice. If you have ever tried to zest a squashed ½ a lime, you will already know this headache!

Yield: Serves 2

Low Carb Prawn and Pea Salad

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 5 minutes

A delightfully refreshing, light salad that you can throw together in just about 10 minutes. Perfect for an afternoon lunch or snack.

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Ingredients

• 7 oz peeled and uncooked King prawns (Butcher Box now has shrimp)
• 1 TB olive oil
• 2.1 oz arugula
• 3.5 oz fresh petit pois, defrosted if frozen
• 1.8 oz full-fat feta cheese
• Handful picked mint leaves
• 2 TB olive oil
• Juice and finely grated zest of ½ lemon
• Sea salt
• Freshly ground black pepper

Instructions

1. Remove the prawns from their packaging and pat dry using paper towels to remove excess moisture. In the meantime, heat a large non-stick pan and add the olive oil.
2. Once the pan is hot, add the prawns and cook until pink and opaque in the center. This doesn’t take long at all. Flip each one to ensure even cooking. Once done, remove from the heat.
3. Arrange the arugula on a large platter and sprinkle on the defrosted petit pois. Crumble on the feta cheese and the mint leaves. If you have larger mint leaves, chop them smaller before doing so.
4. Drizzle over the olive oil and the lemon juice. Season the salad with salt and freshly ground black pepper.
5. To finish, use a fine grater to zest a little fresh lemon zest over the whole salad.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Stainless Steel Grater
• 
  Stainless Skillet
• 
   Black Pepper
• 
  Fine Ground Celtic Sea Salt
• 
  Olive Oil
• 
  Butcher Box Meat & Seafood

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 340Total Fat: 26gSaturated Fat: 7gSodium: 1,010mgCarbohydrates: 8gFiber: 4gSugar: 3gProtein: 23g

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