Lemon prawn, potato and spinach salad
( SERVES 4 )
|500 g||Cooked prawns, tails removed|
|1||Lemon, zest and juice|
|2 tsp||Lemon pepper|
|2 cloves||Garlic, peeled and finely chopped|
|200 g||Sour cream, lite|
|1 tsp||Celery salt|
|2 cups||Gourmet potatoes, cooked and cut into 2cm chunks, skins on|
|½ cup||Spring onion, chopped|
|1 cup||Celery, chopped|
|250 g||Mung bean sprouts|
|½ cup||Fresh coriander, torn|
|2 cups||Baby spinach, leaves|
- Wash and pat dry the prawns. Place them into a bowl with the lemon pepper, lemon zest and mix well. Set aside.
- Melt the butter and garlic in a saucepan. Add the prawns. Cook for 2 to 3 minutes before adding the celery salt. Stir to mix.
- Remove from the heat. Stir in the sour cream and mayonnaise.
- In a large bowl, place all the remaining ingredients together. Combine well and add the prawn mixture. Toss, season and serve.
Cook's tip: Save time by cooking the potatoes for this salad in the microwave. Cut them into quarters, put in a covered dish (no water) and microwave for 4 minutes. Check the progress as further cooking may be required.