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
Ingredients
- 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
Method
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Make the dressing by mixing together the oil, lime, chillies and coriander or parsley in a salad bowl.
Information:If you're not a fan of spice, simply leave the chilli out. Or if you like things particularly spicy, use red chillies instead!
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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).
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When ready to serve, remove the prawns from the fridge. Add the potatoes and tomatoes, season with black pepper and mix well.
Information:This works best with chopped large tomatoes, but cherry or mini plum tomatoes go well too.
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Arrange the lettuce leaves on 4 serving plates. Spoon the prawn mixture onto each plate
