Tomato, Prawn and Spinach Salad (Low Gi)

Ingredients

• 40 g baby spinach (a handful)
• 100 g cooked peeled prawns (shrimps)
• 150 g tomatoes, diced (two medium tomatoes)
• 1 scallion, chopped
• 60 g yoghurt (3 or 4 good tablespoons)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lime juice
• 1/4 teaspoon herbes de provence (or other dried herbs of your choice)
• 1/2 teaspoon fructose
• fresh ground black pepper

Directions

1. 1

   Arrange the baby spinach leaves on a salad plate.

2. 2

   Mix together the tomatoes, prawns and scallion.

3. 3

   Mix together the yoghurt, olive oil, lime juice, herbs and fructose, then pour the dressing over the tomato-prawn mixture and toss.

4. 4

   Pile the tomato-prawn mixture on top of the spinach, and top with some freshly ground black pepper.