Refreshing Prawn Summer Salad with Protein Packed Tzatziki Stuffed Mushrooms

This recipe combines delicious summer flavours of prawns, kiwis and limes with a super creamy take on tzatziki using cottage cheese! Each bite feels like a refreshing taste of summer ๐Ÿ’š

I love cottage cheese, but not all cottage cheese is created equally! Check the ingredients on standard grocery store brands….whatโ€™s up with the preservatives and thickeners eek! I am addicted to Australian owned and made Barambah Organics certified organic HIGH PROTEIN cottage cheese! I use it on everything, itโ€™s so creamy, delicious, high in protein and contains a tenth of the sodium than standard brands! Cottage cheese is a great source of protein, healthy fats, vitamin D and a bunch of nutrients ๐Ÿ˜Š

Serves 4

  • 500g Prawns (raw, peeled)
  • 4 Kiwi Fruits peeled and chopped
  • 300g rocket
  • 1-2tbsp extra virgin olive oil
  • 2 limes
  1. Heat olive oil and juice of 1 lime in a pan on medium heat
  2. Add prawns and cook for about 4-5 mins until they start to turn pink
  3. Remove from prawns from pan (if they cook too long they become tough!)

Tzaziki stuffed mushrooms

  • 8 large white flat or portobello mushrooms
  • 400g cottage cheese (see description above)
  • 1 small cucumber chopped finely
  • 1tbsp lemon juice
  • 1 tbsp dill
  • 3/4 tbsp olive oil (optional)
  • *see note: 1 tbsp ginger powder or minced ginger
  1. Mix all ingredients but mushroom together to make tzatziki dip
  2. Bake mushrooms on a limes tray at 220 degrees for about 10 minutes, until they are just tender

Assemble salad

  1. Assemble your salad by placing rocket on each plate, topping each plate with two mushrooms and adding kiwi and prawns

*i am sure fresh garlic cooked would give it the most traditional and best flavour but I cook make my food without the fancy timely processors because time is limited!

Enjoy x

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