If you haven't heard of Sally Bee before, and I hadn't up until recently, Sally is a mother of three who at the age of 36, despite a healthy lifestyle, suffered 3 major heart attacks in the space of one week. I'm not even going to go into the amazing story of her recovery, you really just have to read it. "The Secret Ingredient" is a collection of super healthy recipes which don't go over the top and features meals which are perfect for family home cooking.
I recently got the opportunity to meet the lovely Sally Bee, and despite our extremely brief encounter she comes across as an extremely vibrant and fun individual and when I remarked on her incredible story, joked and feigned heart pains! This is one of the fantastic recipes from her book, "The Secret Ingredient" which is out on Thursday 21st of January and can be ordered online via Amazon.
Prawn, Avocado and Pecan Herb Salad
You know, salads don't have to be boring. This dish is full of flavour! You can serve it as a main meal or smaller portions for a healthy starter. If you don't like prawns, you can substitute with chicken; anything goes, really. Be adventurous with your salads and make this a regular, everyday dish. Prawns give great texture and flavour to this recipe, but they do contain cholesterol,so I have allowed only four prawns per serving. If you want to make it more substantial, you can add extra protein: such as tuna, chicken or turkey.
Serves 2
Drizzle of olive oil
2 salad onions or spring onions (scallions),peeled and finely chopped
1 garlic clove,peeled and crushed
1 tbsp soy sauce
Freshly ground black pepper
8 uncooked king prawns (jumbo shrimp)
Mixed salad leaves
Watercress
1 ripe avocado
2 tomatoes, sliced
Juice of 1 lemon
Handful of fresh basil, torn
Handful of shelled pecan nuts
Heat the olive oil in a large frying pan over a medium heat.
Add the chopped salad onions, crushed garlic, soy sauce, black pepper and raw prawns.
Sauté until the prawns have turned pink all the way through.
Arrange the salad leaves, watercress, avocado and tomatoes in a big dish, then pour over the prawns and other cooked ingredients.
Squeeze over the lemon juice, sprinkle with torn basil and pecan nuts and serve.
Follow Sally Bee on Twitter over here.
