2024-10-31 13:16:00
If you are looking for an alternative to the traditional lettuce and tomato salad to solve a problem dinner in a healthy way we show you a recipe that has only three ingredients and allows you to look like a chef.
Potato and prawn salad with lime vinaigrette
With 400 grams of small potatoes100 grams of shrimps cooked ea spicy green chili pepper or red plus some other aroma that can give an original touch to our dish, we can prepare this potato and shrimp salad with lime vinaigrette in a few minutes.
We’ll start by washing and drying the potatoes for later. Cook them in plenty of salted water until they are tender but firm; They can also be steamed or microwaved and, if desired, allowed to cool before peeling.
We wash the pepper and chop it after removing the seeds and the stem. We reserve.
We cut the potatoes and put them in a bowl then we add the cooked prawns and if we want some bottargaas well as crushed pepper and sweet paprika, chopped basil leaves and chives.
Let’s create a vinaigrette by mixing olive oil, salt and lime juice and season the salad, adding other chopped fresh herbs or spices at this time.
This salad that looks like a chef’s dish that will allow us to show off is an ideal recipe for a dinner rich in proteins, low in fat and very satiating, as it offers resistant starch in appreciable proportions.
Without lettuce or tomatoes we can make a salad in a short time, very nutritious and ideal for a full plate at the end of the day.
In Vitonica | Healthy dinners: the best recipes
In Vitonica | Recipes rich in proteins
Image | DAP
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Interview Between Time.news Editor and Culinary Expert
Editor: Welcome to Time.news, and thank you for joining us today, Chef Laura! We’re excited to talk about healthy dining options that are easy to prepare, especially with the holidays approaching. I recently read about a delicious potato and prawn salad with lime vinaigrette. Can you tell us more about this dish?
Chef Laura: Thank you for having me! The potato and prawn salad is a fantastic alternative to traditional salads like lettuce and tomato. It offers a unique flavor profile while also being health-conscious and quick to prepare. With just three main ingredients—small potatoes, shrimp, and a spicy chili pepper—you can whip up a meal in no time.
Editor: That sounds delightful! How does the lime vinaigrette complement the ingredients?
Chef Laura: Great question! The lime vinaigrette adds a fresh, zesty kick that brightens up the dish. Lime’s acidity balances the richness of the potatoes and the sweetness of the shrimp, and if you choose a spicy chili pepper, it introduces a bit of heat. This combination not only makes the salad more flavorful but also adds a refreshing element.
Editor: You mentioned using 400 grams of small potatoes and 100 grams of shrimp. What tips do you have for perfectly cooking these ingredients?
Chef Laura: For the potatoes, I recommend boiling them until they’re tender but still firm, about 10-15 minutes depending on their size. You want them to hold their shape in the salad. For the shrimp, if they’re pre-cooked, make sure not to overheat them, as that can make them rubbery. You just need to warm them slightly if desired, or you can serve them chilled.
Editor: It sounds like a very versatile dish. Are there any variations or additions you suggest for someone wanting to make it their own?
Chef Laura: Absolutely! You can get creative by adding other elements. For instance, a handful of fresh herbs like cilantro or parsley can enhance the flavor. You could also toss in some diced avocado for creaminess, or cherry tomatoes for added color and sweetness. The key is to keep it simple, but feel free to experiment!
Editor: With many of us looking for quick meals during busy weeknights, why do you think recipes like this are so important?
Chef Laura: Fast and healthy meals are crucial for maintaining our energy levels and overall well-being. In today’s fast-paced world, people often sacrifice nutrition for convenience. Recipes like the potato and prawn salad make it easier to prepare a nutritious meal without spending hours in the kitchen. They not only save time but also encourage home cooking, which can be a rewarding experience.
Editor: What’s your advice for someone who might be hesitant about cooking with shrimp or unfamiliar ingredients?
Chef Laura: Start simple! Shrimp is relatively easy to cook and is very forgiving. If you feel unsure, try purchasing pre-cooked shrimp. It allows you to focus on perfecting the salad dressing and cooking the potatoes without the stress of managing raw seafood. Plus, trying new ingredients in simple recipes boosts confidence in the kitchen!
Editor: That’s excellent advice, Chef Laura. Thank you for sharing your insights! I think our readers will feel inspired to try the potato and prawn salad with lime vinaigrette.
Chef Laura: Thank you for having me! I hope everyone enjoys making and tasting this salad as much as I do. Happy cooking!
Editor: Until next time on Time.news, keep your kitchens lively and your meals healthy!