Easy prawn and potato salad

Create this delicious salad using cooked Aussie tiger prawns. They add colour and flavour to this refreshing dish.

Easy prawn and potato salad with coriander sprigs

Serves

4

Prep

15m

Cooking

15m

Ingredients

  • 400g baby white potatoes
  • 1/2 iceberg lettuce, shredded
  • 1 red capsicum, seeded, thinly sliced
  • 2 Lebanese cucumbers, peeled into ribbons
  • 1 shallot, thinly sliced
  • 450g Coles Deli Australian Cooked Black Tiger Prawns, peeled leaving tails intact, deveined
  • 1 long red chilli, seeded, thinly sliced (optional)
  • 1/4 cup mint leaves
  • 1/4 cup coriander sprigs
  • 1/3 cup (80ml) Coles Kitchen Green Goddess dressing

Method

STEP 1

Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 10 mins or until tender. Refresh under cold water. Drain. Thickly slice.

STEP 2

Arrange the lettuce, potato, capsicum, cucumber, shallot, prawns, chilli, if using, mint and coriander on a serving platter. Drizzle with dressing. Season to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.