Zesty Prawn Salad

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Making your prawn salad from freshly cooked prawns make a massive difference. It's quick and easy and tastes even better with creamy, zesty new Hellmann’s Coconut & Lime Dressing.
  • 500 g tiger prawns peeled and cleaned
  • 4 garlic cloves crushed
  • 2 cm fresh ginger grated
  • 2 tbsp olive oil
  • 200 g microwave wholegrain rice and quinoa
  • 100 g green beans halved and blanched
  • 6 spring onions chopped
  • 1 red chilli deseeded and finely chopped
  • small bunch coriander roughly chopped
  • 2 avocados
  • 1 lime zested and juiced
  • 4 tbsp Hellmann's coconut and lime dressing

Nutritional information

 

Amount per serving

Energy (kcal)

208kcal

Energy (kJ)

872kJ

Protein (g)

2.9g

Carbohydrate incl. fibre (g)

13.3g

Carbohydrate excl. fibre (g)

6.3g

Sugar (g)

2.5g

Fibre (g)

7.0g

Fat (g)

17.9g

Saturated fat (g)

2.5g

Unsaturated fat (g)

14.4g

Monounsaturated fat (g)

12.3g

Polyunsaturated fat (g)

2.1g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

16mg

Salt (g)

0.04g

Vitamin A (IU)

1093IU

Vitamin C (mg)

33.3mg

Calcium (mg)

49mg

Iron (mg)

1.37mg

Potassium (mg)

571mg

  • 1 Place the prawns in a mixing bowl and add the garlic, ginger and olive oil. Cover and place in fridge to marinate.
  • 2 Cook the rice mix according to packet instructions, set aside to cool.
  • 3 Stir fry the prawns and set aside to cool.
  • 4 Place the cooled rice mix in a large mixing bowl. Add the cooled beans, spring onions, chilli and coriander.
  • 5 Pour 2 tablespoons of the Hellmann’s Coconut & Lime Dressing over the prawns, mix well and top with lime zest.
  • 6 Add the remaining Hellmann’s Coconut & Lime Dressing to the rice and mix well. Chop the avocados and cover with lime juice.
  • 7 Add the prawns and the avocado to the rice mix and fold in gently to serve.