Zingy rice and prawn salad
Skill level: Easy peasy
This zingy rice and prawn salad is a simple salad recipe that's ideal for lunch or dinner. It's really easy to make bringing prawns, rice and baby corn together in a rich sundried tomato sauce. Garnish with fresh coriander and drizzle in lime juice for a real kick of flavour. This recipe serves 6 people and will take under 20 mins to rustle up. A portion of this salad works out at only 225 calories per serving and 5g of fat.
- 200g long-grain rice
- Chilli flakes
- 1tsp paprika
- 2tbsp sun-dried tomato paste
- 2tbsp olive oil
- 1 lime
- 150g baby corn
- 6 spring onions, sliced
- 250g peeled, cooked large prawns
- Bunch of coriander
This salad is best eaten on the day you make it but any leftovers can be stored in an airtight container in the fridge for up to 1 day.
- Boil long-grain rice in saltedwater with pinch of chilli flakes (optional) for 10 mins, or according to packet instructions. Drain and stir in paprika, sun-dried tomato paste, olive oiland zest and juice of a lime. Leave to cool.
- Boil baby corn for 2mins, drain and cool in cold water, before roughly slicing. Mix the corn, spring onions, cooked large prawns and a bunch of coriander, leavesonly, into the cooled rice and chill until ready to serve.
Nutritional information per portion
- Calories 225(kcal)
- Fat 5.0g
- Saturates 0.7g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.