Tomato, Prawn And Spinach Salad (Low Gi)

• 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

1. Arrange the baby spinach leaves on a salad plate.
2. Mix together the tomatoes, prawns and scallion.
3. Mix together the yoghurt, olive oil, lime juice, herbs and fructose, then pour the dressing over the tomato-prawn mixture and toss.
4. Pile the tomato-prawn mixture on top of the spinach, and top with some freshly ground black pepper.

prawns, tomatoes, scallion, yoghurt, extra virgin olive oil, lime juice, herbs, fructose, fresh ground black pepper

Taken from www.food.com/recipe/tomato-prawn-and-spinach-salad-low-gi-257086 (may not work)