PENSIONERS' DELIGHT: CARNIVAL PRAWN & POTATO SALAD, healthy, low-fat, sugar free

As sweltering temperatures continue, kitchens have slipped into emergency mode... 

Colourful, delicious summer salad of prawns, potatoes & vegetables
 

As high temperatures continue, the many without a handy barbecue can't bear cooking.  Thankfully, supermarkets and independent butchers continue to offer plenty of cold cuts, cooked chicken and smoked fish.  

The wise will already have stored  tuna, olives and pickles, and maybe even a tinned chopped ham, in the cupboards.  

This week, however, 67goingon50 concentrates on leftovers, in this case half a 140g packet of cold water prawns.

Thrown together with bits and pieces from the fridge adding rich veins of texture and flavour, the salad is bathed in a creamy dressing.  It looks pretty and tastes marvellous. especially if eaten straight from the fridge.   

67 teamed the prawns with sliced new potatoes, cooked in about 7 minutes early in the morning. 

But if you didn't want to cook at all, and budget allows, supermarket cooked potatoes or even deli potato salad could replace your own potatoes.  Packets of ready cooked rice might also do.

If prawns aren't within your budget, other cooked fish or cooked chicken would be suitable substitutes.  

Apart from corn and the potatoes, the recipe is  forgiving; don't hesitate to add or subtract or replace any vegetables or fruit.

Cost: under £5

Feeds: 2-3

Ingreds:

Salad

70-100g/2.5-3.5oz fresh water prawns (the small curly ones)

250gm/8.8oz new (or other firm) potatoes in 1/2in/2cm slices, cooked 

corn niblets from one large ear of corn, cooked and removed from the cob  OR  195gm tin of corn niblets

generous 1/3 mug defrosted frozen peas

5-6 baby tomatoes (or equiv) quartered, lightly salted & sprayed with olive oil

Optional:

     small chunks of avocado

     handful cooked asparagus, chopped

     handful cooked green beans chopped

     handful cooked tenderstem broccoli

Lemon Yoghurt-Mayonnaise

1/3 cup thick 0-fat yoghurt

generous 1/4 cup mayonnaise

finely grated zest of half a lemon

salt & pepper

1/4 tsp cayenne or chilli flakes (optional)

Method:

1. Make Yoghurt Mayonnaise; set aside
2. Lightly stir together salad ingredients
3. Pour over enough dressing to moisten but not overwhelm salad
4. Toss gently
5. Refrigerate until needed

Comments:

'The combo of prawns & potatoes is very satisfying and the defrosted prawns, very cooling. The creamy dressing, peas and fresh corn added gorgeous textural interest.' Retired writer

Tips:

If cooking potatoes, pasta or rice in the morning to avoid the heat, add a couple of eggs for the last 5 minutes of cooking for egg sandwiches or wedges for salad garnish

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This recipe  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.