Greek-Style Garlic Prawn & Avocado Paleo Toast with Spinach

High ProteinPaleo

A 495-calorie Breakfast recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 4 large (approx. 100g) raw prawns, peeled and deveined
• 2 slices (approx. 50g each) paleo-friendly bread (e.g., almond flour or coconut flour bread)
• 1 tablespoon olive oil (for prawns/spinach)
• 1 clove garlic, minced
• 2 cups (approx. 60g) fresh spinach
• 1 small ripe avocado (approx. 120g), mashed
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• Pinch of red pepper flakes (optional)
• Salt and black pepper to taste

Instructions

1. Prep: Pat prawns dry, peel, and devein. Mince garlic. Wash spinach. Toast paleo bread in an air fryer at 350°F (175°C) for 5-7 minutes, or until lightly golden and crisp, or use a toaster. Mash avocado with lemon juice, a pinch of salt, and pepper.
2. Hob: Heat 1 tablespoon olive oil in a small pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Hob: Add prawns to the pan. Season with salt, pepper, and ½ teaspoon dried oregano. Cook for 2-3 minutes per side, until pink and cooked through. Remove prawns and set aside.
4. Hob: Add spinach to the same pan. Sauté for 1-2 minutes until wilted. Stir in the remaining ½ teaspoon of dried oregano and a pinch of red pepper flakes, if using.
5. Assemble: Spread the mashed avocado evenly over the two slices of toasted paleo bread. Top each slice with wilted spinach.
6. Assemble: Arrange the cooked garlic prawns on top of the spinach.
7. Finish: Drizzle lightly with a touch more olive oil if desired, and a squeeze of fresh lemon juice.