Hello I’m back. I haven’t posted in a while. I seem to be taking alot of food photos but during the school term I don’t get around to blogging much. Also my iPhone was stolen last week so I lost a bunch of cool photos. Grrrrr.
Well I’ve been on school holidays for a week now and what have I done with all this time?? hmmmmm well since my health is back on track I’ve been hitting the gym every day, alternating between PUMP and a circuit class so I’m feeling much better and to complement this healthy lifestyle I have been following the healthy chef’s meal plan from her book The 80/20 diet. She has so many easy, tasty recipes and the week 1 meal plan is very well thought out. For example the breakfast and lunch from Monday is repeated on Wednesday and Friday and then breakfast and lunch on Tuesday s repeated on Thursday. This makes it easy to plan for the week and prepare a healthy breakfast in the morning when there isn’t much time. Well that’s for those of us who work but since I’m on holidays, time wasn’t really a major issue for me this week.
However each night dinner was something new. Now my camera takes crappy photos in artificial lights. Not sure why but I’m hoping to learn how to take better food photos at A table for two’s upcoming Food Photography workshop at the end of the month. So until then I have to take photos during the day in natural light which means that I don’t have photos of some of my healthy dinners this week. But the Thai prawn salad was a massive serving for 2 people so there was leftovers. Yeah!
I recently purchased a new coriander plant at the Eveleigh markets so I even got to use some of my own fresh herbs.
This was a very colourful, fresh salad full of nice thai flavours and since it was so easy to make and super healthy, I’m sure I’ll make it again soon.
Thai Prawn salad
Adapted from The 80/20 diet by Teresa Cutter
Serves 2 (more like 3)
2 oranges
1 red grapefruit
100g snowpea sprouts
big handful of bean shoots
1/2 red papaya
1 handful of coriander & mint
1/2 red onion
2 spring onions
1/2 yellow capsicum
12 prawns
small handful of roasted cashew nuts
The juice of 1/2 a lime
1 teaspoon honey
2 tablespoons fish sauce
1 garlic clove
Peel and segment the oranges and grapefruit. Add to a large bowl with the snowpea sprouts and bean shoots.
Cut the papaya into small chunks. Add to bowl.
Roughly chop the coriander and mint. Add to bowl.
Slice the red onion, spring onions and capsicum. Add to bowl.
Finely slice or crush the garlic. Mix in a separate small bowl with the lime juice, honey and fish sauce.
Pour the dressing over the salad and toss well. Divide between servings bowls.
Stir fry the prawns until cooked in a non-stick frypan. Serve on top of the salad and sprinkle with some cashew nuts.
Related posts:
- Thai style steamed fish
- Coriander and Lime Wild Salmon with a Mango and Black Bean Salsa
- Super healthy salmon and salad
