The temperature is rising here in Sydney. Spring is finally here and the longer nights are rolling in. What better way to celebrate than with this delicious detoxing bowl of goodness? Packed with antioxidants, minerals and nutrients for glowing skin, it’s the perfect way to start the season. Lather up in sun lotion and take this out on your patio with a good book.
The healthy stuff: Shrimp (or prawns if you’re from the UK!) have fewer kilojoules, more protein and way less fat than beef, skinless chicken, pork and lamb. With zero carbs and less fat than all land based animal protein sources, it’s easy to see why they’re awesome for the waistline. Shrimp are naturally high in Omega 3 and 6 polyunsaturated fatty acids, better known as the “good” fats – earning them a rep as ‘brain food’ too. A fantastic addition to a healthy diet.
- 1 small carrot
- 1/8 white cabbage
- 1 cup mixed leaves
- 1 golden beetroot (or purple)
- 5 cherry tomatos
- 1 cup frozen shrimp (aka prawns!)
- ½ lemon
- Roast the beetroot in foil in your oven at 200° for 20-40 minutes (depending on the size) until tender in the middle. Alternatively, you can buy freshly pre-cooked beets, or even used tinned if you’re short on time.
- Wash + chop the carrot into batons, halve cherry tomatoes and thinly slice the cabbage.
- When the beet has cooled, thickly slice.
- Defrost the shrimp by running them under cold water for several minutes, then pat dry.
- Assemble your bowl, starting with mixes salad leaves, and then piling up the rest of your goodies any way you like.
- Cut the lemon in half and squeeze one over the salad.
- Season, drizzle over some extra virgin olive oil and add other lemon wedge to the plate.
Tip: Leave the skin on your beet and carrots – they’re full of fibre! Just be sure to wash them thoroughly.