Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Orange | 1 medium (131g) | 62 |
| Cantaloupe | 1 cup diced (160g) | 53 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Melon | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 medium-size avocado
- 1/2 tsp lemon juice
- 1 medium-size, ripe seasonal
- -melon (i.e. ogen
- -cantaloupe or honeydew)
- 1 celery heart, chopped
- 4 oz strawberries, hulled and
- -sliced
- 8 oz cooked, peeled prawns
- -(thawed if frozen)
- 2 little gem lettuces, rinsed
- -and torn into pieces
- for the dressing:
- 8 oz strawberries
- 1 tsp caster sugar
- 2 tsp olive oil
- 1 tbsp unsweetened orange juice
- 2 tsp chopped fresh parsley
- salt and freshly ground
- -black pepper
- =
Directions
Preparation time: 20 minutes freezing: not recommended peel and chop the avocado and place it in a mixing bowl. Sprinkle it with the lemon juice to prevent it from discolouring. halve the melon, discard the seeds and scoop out the flesh using a melon baller (or cut it into cubes). Gently combine the melon, chopped celery, strawberries and prawns with the avocado and refrigerate until needed. meanwhile, puree the dressing ingredients in a food processor or liquidiser. Arrange the lettuce on 4 plates and divide the prawn mixture between them. Pour the dressing over and serve immediately. cook"s notes: when melons are ripe they should "give" slightly when pressed at the stalk end. wrap up melons well if storing them in the refrigerator as otherwise they will permeate everything around them with their heady scent.