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Kicking prawn salad recipe

This quick, simple salad uses cooked peeled prawns finished with a zesty dressing. It makes a great, flavoursome light lunch and is a brilliant way to use up leftover potatoes.

Prep: 10 mins
Serves 4

Nutritional information

Per serving:

  • 812kJ / 194kcal
  • 14g protein
  • 21g carbohydrate, of which 4g sugars
  • 7g fat, of which 2g saturates
  • 2.5g fibre
  • 2g salt
Prawn, tomato, potato and lettuce salad


  • 2 teaspoons olive oil
  • juice of 1 lime
  • 2 green chillies, deseeded and finely chopped
  • 2 tablespoons 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
  • pinch of ground black pepper


  1. Make the dressing by mixing together the oil, lime, chillies and coriander or parsley in a salad bowl.


    If you're not a fan of spice, simply leave the chilli out. Or if you like things particularly spicy, use red chillies instead!

  2. Add the prawns and stir well to coat. If making ahead, cover and refrigerate until ready to serve (no more than few hours in advance).

  3. When ready to serve, remove the prawns from the fridge. Add the potatoes and tomatoes, season with black pepper and mix well.


    This works best with chopped large tomatoes, but cherry or mini plum tomatoes go well too.

  4. Arrange the lettuce leaves on 4 serving plates. Spoon the prawn mixture onto each plate