Prawn-Courgette Salad with Lemon
Juicy prawns with thin courgette ribbons and lemon, a light and protein-rich lunch that fits perfectly with Phase 1.
This prawn-courgette salad with lemon is light, refined and full of fresh flavours. Thin raw courgette ribbons form a crisp base for juicy, garlic-fried prawns. A squeeze of lemon juice and fresh parsley lift the whole thing to an elegant, summery lunch.
Why this recipe fits Phase 1: in this phase, everything revolves around plenty of protein and few carbohydrates, and with twenty-eight grams of protein and only a handful of carbohydrates, this salad hits the mark exactly. The prawns deliver lean, high-quality protein that satisfies well, whilst the courgette adds volume and fibre without pushing carbohydrates up. That way this remains a light but protein-rich dish within the protein diet.
Complete it with a few cherry tomatoes or a handful of rocket for extra freshness. A pinch of chilli flakes gives the prawns a pleasant warmth.
Zo maak je het
- Shave the courgette with a vegetable peeler into long ribbons and lay them on a plate.
- Heat the olive oil and briefly sear the garlic.
- Cook the prawns for 3 to 4 minutes until pink and cooked through.
- Spoon the warm prawns over the courgette ribbons.
- Drizzle with lemon juice, scatter with parsley, salt and pepper and serve.
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