60 g Sunrice low GI white rice
400 g small cooked prawns, peeled and deveined
100 g baby fennel, fronds reserved, trimmed, very thinly sliced
1 small Lebanese cucumber, diced
70 g avocado, diced
2 iceberg lettuce leaves
1 lemon cut into wedges to serve
2 Tbsp extra-light sour cream
1 tsp finely grated lemon zest
1 Tbsp freshly squeezed lemon juice
Freshly ground black pepper, to season
- Cook rice in a small pan of boiling water following pack instructions. Drain. Transfer to a bowl. Set aside for 10 minutes to cool slightly.
- Put prawns, fennel, cucumber and avocado in a bowl. Toss to combine.
- To make dressing, put sour cream, zest and juice in a bowl. Season with pepper and whisk to combine.
- Line bowls with lettuce. Add dressing to salad and toss to combine. Spoon rice into lettuce. Top with prawn mixture and reserved fennel fronds. Serve with lemon.