Paleo Prawn & Avocado "Toast" with Cucumber & Dill

High ProteinPaleoLow Carb

A 500-calorie Breakfast recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 4 oz (approx. 115g) raw prawns, peeled and deveined
• 2 medium avocados (approx. 200g flesh)
• 1/2 medium cucumber (approx. 100g)
• 2 tbsp fresh dill, chopped
• 1 tbsp extra virgin olive oil
• 1/2 lemon, juiced
• Pinch of red pepper flakes (optional)
• Salt and black pepper to taste
• 2 slices sweet potato (1/2 inch thick, from a small-medium sweet potato) or 2 portobello mushroom caps (for paleo "toast")

Instructions

1. Prep: Slice the sweet potato into 1/2-inch thick "toast" slices (or clean portobello mushroom caps). Peel the cucumber into thin ribbons using a vegetable peeler. Chop the fresh dill. Pat the prawns dry.
2. Cook "Toast": Heat a non-stick pan over medium-high heat. Add sweet potato slices and cook for 5-7 minutes per side, until tender and slightly browned (or grill/air fry mushroom caps until tender). Alternatively, use an air fryer at 400°F (200°C) for 10-12 minutes, flipping halfway.
3. Cook Prawns: In the same pan, heat 1/2 tbsp olive oil over medium-high heat. Add prawns, season with salt, pepper, and red pepper flakes (if using). Cook for 2-3 minutes per side until pink and opaque.
4. Prepare Avocado Mash: In a small bowl, mash the avocado flesh with 1/2 of the lemon juice, a pinch of salt, and pepper.
5. Assemble: Spread the mashed avocado evenly over the cooked sweet potato slices or mushroom caps. Arrange the cooked prawns on top.
6. Garnish: Drape the cucumber ribbons over the prawns and sprinkle generously with fresh dill and the remaining lemon juice. Add a drizzle of the remaining 1/2 tbsp olive oil if desired.