Low-Carb Chipotle Prawn & Broccoli Salad

Ingredients makes 2 servings

• Dressing:
• ¹/₄ cup paleo mayonnaise (60 g/ 2.1 oz) - you can make your own
• ¹/₄ tsp chipotle powder, or to taste
• 2 tbsp extra virgin olive oil (30 ml)
• 2 tbsp water or chicken stock (30 ml)
• 1 tbsp fresh lime juice (15 ml)
• salt and pepper, to taste
• Salad:
• 250 g cooked prawns or shrimp (8.8 oz)
• ¹/₂ medium broccoli, cut in florets (200 g/ 7.1 oz)
• ¹/₂ medium red bell pepper, sliced (60 g/ 2.1 oz)
• ¹/₂ small red onion, sliced (30 g/ 1.1 oz)
• 4 cups mixed leafy greens of choice (120 g/ 4.2 oz)
• 1 tbsp chopped cilantro or parsley

Instructions

1. Prepare the dressing by mixing the mayonnaise, chipotle powder, (or use ready made chipotle-lime paleo mayonnaise) olive oil, and lime juice. Season with salt and pepper to taste.

2. Place the cooked prawns in a bowl, add half of the dressing and combine well. Keep the remaining dressing for later.

3. Steam or boil the broccoli florets until crisp tender, for 5-7 minutes. Then, place the cooked broccoli in ice water to quickly cool down. Drain and set aside.

4. Slice the red pepper and onion. Assemble the salad by dividing the ingredients between 2 bowls.

5. Start with the greens, add the cooked broccoli florets (cut in smaller pieces if needed), sliced red pepper and sliced onion. Top with the dressed prawns and drizzle with the remaining dressing. Finish by adding chopped cilantro and cracked black pepper.