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Low-Fat Summer Fish Salad Recipe Low Carb



Servings: 6


500g fish fillets

250g cooked medium king prawns, peeled and deveined

2 cups shredded lettuce

1 cup seedless grapes

1 medium nectarine, cut into 8 slices

60g low-fat natural yoghurt

2 tbsp orange juice

1 tbsp chives, chopped

1 tsp dill, chopped

1 tsp root ginger, chopped

1/4 tsp curry powder



Nutrition Facts


Calories 159

Fat Low

Carbohydrate 8g

Fiber Good

Cooking Methods

  1. Cut fillets into bite-sized pieces. Poach in water for approximately 4 minutes. Drain. Cool fish.
  2. Combine fish, prawns, lettuce, grapes and nectarine. Fold through combined yoghurt, orange juice, chives, dill, ginger, curry powder and pepper to taste.
  3. Serve chilled as an entree or light meal.


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