Kicking prawn salad

Shared by Miso

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.

Nutrition

• Olive oil
  2 teaspoons
• Lime
  1 lime
• Green chilli
  2 green chillies
• Coriander
  2 tablespoons
• Prawn
  200 g
• Lettuce
  1 lettuce
• New potato
  480 g
• Cherry tomato
  320 g
• Black pepper
  1 pinch

Instructions

1. 1

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

2. 2

   Add the prawns and stir well to coat.

3. 3

   If making ahead, cover and refrigerate until ready to serve (no more than few hours in advance).

4. 4

   When ready to serve, remove the prawns from the fridge.

5. 5

   Add the potatoes and tomatoes, season with black pepper and mix well.

6. 6

   Arrange the lettuce leaves on 4 serving plates.

7. 7

   Spoon the prawn mixture onto each plate