By nutritional therapist Christine Bailey 

A delicious light and refreshing summer protein-packed salad. Spoon it into a hollowed out pineapple half for a perfect outdoor al Fresco dish. This meal is also gluten free, dairy free and paleo.

(serves 4)

Ingredients: 
200g large prawns cooked
1 red pepper deseeded and diced
1 carrot julienne
½ pineapple cut lengthways
Handful of fresh mint, chopped
Handful of fresh basil, chopped
Little gem lettuce, shredded
Handful of coriander leaves
Chilli lime dressing
125ml lime juice
2 tsp maple syrup
1⁄2 red chilli deseeded and chopped
2 tbsp Thai fish sauce

Method:
Cut the pineapple in half lengthways and cut out the fresh pineapple carefully leaving the shell of the pineapple to use. Cut up the pineapple into little chunks

Place the prawns, pepper, carrot, pineapple, herbs and lettuce in a bowl.

Make up the dressing by mixing the rest of the ingredients together and pour over the salad. Toss gently.

Pile the salad into the hollowed out pineapple half to serve.

Extracts from Beat the Bloat by Christine Bailey.

Ebook £7.50 available to purchase from Amazon.