Simple cold prawns salad
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Simple Cold prawn Salad
Ready in just about 5 minutes, this Simple Cold Shrimp Salad is as easy to make as it is delicious to eat! Perfect for lunch at the office or as a light meal, it could also be served as a side and would no doubt be the star of any given potluck!
CourseSalad
CuisineAmerican
Prep Time5minutes minutes
Total Time5minutes minutes
Servings4
Calories437kcal
Ingredients
- 12 oz cooked shrimp* (size 20-40)
- 1 14 oz can hearts of palm sliced
- 1 14 oz can baby corns in chunks
- 1 pint cherry tomatoes cut in half
- 1 large ripe avocado diced
- 1/2 cup sliced black olives
- 1/2 cup fresh parsley chopped
Vinaigrette
- 3 tbsp extra-virgin olive oil
- the juice of 1 large lemon (about 4 tbsp)
- 1 tsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 1 tsp sambal oelek
- 1 tsp chili flakes
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp salt
Instructions
- Combine the cooked shrimp, hearts of palm, baby corn, cherry tomatoes, avocado, sliced black olives and fresh parsley in a large bowl.
- In a small container or measuring cup, combine the ingredients for the vinaigrette and whisk vigorously with a fork until well combined; Pour over the salad and toss delicately until well combined.
- Serve immediately, or, if time permits, cover and place the salad in the refrigerator for an hour or two to allow flavors to fully develop.
- Any leftovers will keep in the refrigerator in an airtight container for up to 2 days.
Notes
*I used Marina Del Ray's Wild Caught Argentinian Shrimp, size 20/40Nutrition
Calories: 437kcal | Carbohydrates: 38g | Protein: 23g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 214mg | Sodium: 1115mg | Potassium: 1777mg | Fiber: 7g | Sugar: 16g | Vitamin A: 1410IU | Vitamin C: 40mg | Calcium: 170mg | Iron: 4.6mgSimple Cold Shrimp
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