Prawn and Avocado Rice Salad for Diabetes
Prawn and Avocado Rice Salad
This delicious and nutritious recipe for diabetes features low-GI brown rice and a variety of healthy, flavourful ingredients. The dish also includes cooked medium king prawns, avocado, asparagus, and a tangy dressing made from buttermilk, tomato sauce, and Worcestershire sauce. With its refreshing blend of flavours and textures, this prawn and avocado rice salad recipe for diabetes is sure to satisfy your taste buds and help you manage your blood sugar levels at the same time.
Ingredients
🍽 Serves: 6 | ⏱ 30 minutes
1 1/4 cups of low GI brown rice (or Doongara rice)
4 tbsp of lime juice (and rind)
1 bunch of asparagus sliced into 3cm pieces
1 baby cos lettuce, leaves separated
1kg of cooked medium king prawns, peeled, deveined
2 firm ripe avocados, chopped
2 tbsp of chopped chives
4 lime wedges to serve
1/3 cup of buttermilk
2 tbsp of tomato sauce
2 tsp of Worcestershire sauce
Method
Cook the rice following the packet directions.
Meanwhile, place the asparagus pieces in a microwave bowl, add 40ml of water, cover and microwave for 40-60 seconds (or until soft).
Once the rice is cooked, add the lime rind and half the lime juice. Stir with a fork.
Too make the dressing, combine the buttermilk, tomato sauce, Worcestershire sauce and remaining lime juice in a small bowl. Add salt and pepper to taste.
Arrange the lettuce leaves onto a large platter and spoon the rice over them.
Scatter the prawns, avocado, asparagus and chives over the rice.
Drizzle over the dressing.
Serve with lime wedges on the side
💡Feel free to swap the limes for lemons if you prefer a more zingy flavour. While limes have less sugar than lemons, the difference is negligible.
