Wednesday, 28 October 2015

Prawn egg and avocado salad (GAPS)

Grain-free cooked warm salad with tahini dressing

Quick and easy lunch in a great combination of tasty and satisfying ingredients.

You will need (feeds 2):
150 g raw king prawns, fresh or frozen
1 large avocado
2 eggs
1 head cavolo nero (black kale)
1 medium red onion
2 garlic cloves
1 cm fresh ginger
2 young carrots
2 tbsp coconut oil
2 tbsp pumpkin seed
1 tbsp black sesame seed

1 generous tbsp tahini (sesame seed paste)
2 tbsp olive oil
2 tbsp lime juice or 1 tbsp lemon juice
1 tsp apple cider vinegar
a good pinch of freshly ground black pepper


1. Prepare the tahini dressing first: put all the ingredients in a blender and blend until smooth.
2. Toast the pumpkin seeds in a dry pan over medium heat until the seeds are plump (inflate). Take them out then put the black sesame seeds in and gently toast for 30 second stirring a few times.
3. Pull the kale leaves off the stem and tear them into smaller pieces, then steam for about 8 mins.
4. Cook the eggs for no mare than 5 mins, to keep the yolk runny. Drain then put them in a cold water bath for 15 to 20 seconds.
5. Drop the raw king prawns into boiling water and gently cook for 2 mins. Lift them out onto a paper towel to absorb the water.
6. Melt the coconut oil, add the thinly sliced red onions and over medium heat fry for a minute to soften the slices a little.
7. Add the thinly sliced garlic and fresh ginger, fry for a minute, until their aroma is released.
8. Add the king prawn to the onion, garlic and ginger trio and fry for a minute or to, until the prawns get some light colour on their sides.
9. Take the prawns out of the pan, and add the julienned carrots and fry them for 30 second on the remaining coconut oil, toss a few times, it does not need to be cooked, just softened.
10. To serve: divide the steamed kale between two plates. Top with the softened carrot julienne. Next add the king prawns with the onions. Place the sliced avocado on the plate, one egg on the top and cut in half. Sprinkle with the toasted seeds. Finally, drizzle generously with the tahini sauce. Enjoy!

[i] For more GAPS recipe ideas please visit my GAPS recipes selection.

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