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Prawn salad with chilli dressing


prawn chilli salad
Serves:
2
Time:
0 min



A simple salad using Atlantic (cold water) cooked prawns in a simple dressing - if you don’t like chilli, just leave it out.


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Each serving contains:

MED
SALT
2.1

LOW
SUGAR
10.9

LOW
SAT
1.6

LOW
FAT
8.2


Contains allergens

Ingredients

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For the salad
  • 240g cooked new potatoes,
  • 160g cherry tomatoes, halved
  • Cos lettuce
  • 280g cooked shelled cold water prawns
For the dressing
  • 1 tbsp olive oil
  • 2 tsp clear honey
  • Juice of half a lime
  • Quarter of small green chilli, seeded and chopped
  • 1 tbsp fresh coriander leaves, finely chopped

Method

  1. Make the dressing by shaking all the ingredients together in a jam jar.

  2. Place the prawns in a bowl and pour over the dressing. Cover and refrigerate until you are ready to make the salad. (but no longer than a few hours.)

  3. Cut the new potatoes into quarters.

  4. Arrange half the lettuce, potatoes and tomatoes on each serving plate

  5. Spoon half the prawn mixture onto each salad and serve at once.



Nutritional information

Nutrient Per 100g Per 442g portion
Energy70kcal (293kJ)307kcal (1284kJ)
Protein 6.7g 29.4g
Carbohydrate 6.5g 28.9g
(of which sugars) 2.5g 10.9g
Fat 1.9g 8.2g
(of which saturates) 0.4g 1.6g
Fibre 1.1g 4.9g
Sodium 0.2g 0.8g
Salt 0.5g 2.1g


Allergy advice

Contains: shellfish.


Food safety tips

Raw or partly cooked shellfish are not suitable for people who are very young (babies to toddlers), elderly, pregnant, already unwell. You should wash or peel raw vegetables before use, this will help clean them and remove any harmful bacteria that might be on the outside. Children under 12 months should not be given honey.