Revised Prawn Salad Recipe:
Revised Prawn Salad Recipe: This speedy and uncomplicated salad recipe features succulent cooked prawns enhanced with a tangy dressing. It’s the perfect choice for a flavorful, light lunch and an excellent solution for utilizing any leftover potatoes.
Preparation Time: 10 minutes
Serves: 4
Nutritional Information (per serving):
- Energy: 812kJ / 194kcal
- Protein: 14g
- Carbohydrates: 21g, including 4g of sugars
- Fat: 7g, of which 2g are saturated
- Fiber: 2.5g
- Salt: 2g
Ingredients:
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- 2 teaspoons of olive oil
- Juice of 1 lime
- 2 green chilies, deseeded and finely chopped
- 2 tablespoons of fresh coriander (or parsley), finely chopped
- 200g peeled, cooked prawns
- 1 romaine or cos lettuce
- 480g pre-cooked new potatoes, quartered
- 320g cherry tomatoes, halved
- A pinch of ground black pepper
Method:
- Start by preparing the dressing. In a salad bowl, combine the olive oil, lime juice, chopped chilies, and coriander (or parsley). Mix well. Pro Tip: Adjust the level of spiciness according to your preference. Omit the chillies for a milder flavor or opt for red chillies for an extra kick!
- Add the cooked prawns to the dressing and stir thoroughly to ensure they are evenly coated. If you plan to make this salad ahead of time, cover it and refrigerate it, but not more than a few hours in advance.
- When you’re ready to serve, take the prawn mixture out of the fridge. Incorporate the quartered new potatoes and halved cherry tomatoes. Season the salad with a pinch of ground black pepper and mix everything together. Pro Tip: While this salad is best with large tomatoes, you can also use cherry or mini plum tomatoes for a delightful variation.
- To serve, arrange crisp lettuce leaves on four serving plates. Spoon the prawn mixture generously onto each plate.
Enjoy your zesty and refreshing prawn salad – a fantastic dish for a quick, satisfying meal!
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