Mexican-Style Prawn Salad
Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 16.33 dollar
Difficulty level: 1 out of 4
10 Ingredients
Number of servings
4
- 1tablespoons extra virgin olive oil
- 2teaspoons Mexican chilli spice blend
- 2 corn cobs, husks and silks removed
- 1 red capsicum, halved, desseeded, roughly chopped
- 2 limes
- 2tablespoons Woolworths garlic aioli
- 420grams black beans no added salt, rinsed, drained
- 1 little gem lettuce, leaves separated, torn
- 1kilograms cooked tiger prawns, peeled, deveined, tails intact
- 1/4 bunch coriander, leaves picked
Description
Just 25 minutes is all you need to whip up this prawn salad recipe. Grilled corn and capsicum add a lovely smokiness to this Mexican-inspired dish.
Method
Step 1 of 3
Preheat a barbecue grill or chargrill pan over high heat. Combine oil and spice blend in a medium shallow dish. Add corn and capsicum, then toss to coat. Grill corn for 10 minutes, turning, or until golden and tender, cooking capsicum for the last 5 minutes.
Step 2 of 3
Zest and juice 1 lime. Combine aioli, zest and lime juice in a small bowl. Cut remaining lime into wedges.
Step 3 of 3
Using a sharp knife, remove kernels from cobs in chunks. Place beans, lettuce, capsicum, corn, prawns and coriander in a large bowl and toss to combine. Season with pepper. Serve salad with lime wedges and drizzled with aioli mixture.
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