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Photo of Prawn and butter bean salad by WW

Prawn and butter bean salad

0 - 5
PersonalPoints™ per serving
Total Time
10 min
Prep
10 min
Serves
4
Difficulty
Easy

Ingredients

Cooked peeled prawns

400 g, King variety, tails intact

Cherry tomatoes

200 g, grape variety, halved

Red onion

½ small, thinly sliced

Canned butter beans, rinsed and drained

2 400g can

Fennel bulb(s)

1 baby, thinly sliced

Celery

2 stick(s), thinly sliced

Lemon juice

¼ cup(s), (60ml)

Fresh basil

⅓ cup(s)

Instructions

  1. Combine prawns, tomatoes, onion, beans, fennel, celery, juice and half the basil in a bowl. Sprinkle with remaining basil and pepper to serve.

Notes

TIPS: Prawns keep for longer in the fridge if they are still in their shells and peeled just before use. You will need to buy 800g cooked prawns in shells to get 400g peeled. Remove from the plastic bag and store in single layer on a plate or tray covered tightly with plastic wrap in the coldest part of the fridge. Use a mandolin or V-slicer to thinly slice fennel. VARIATION: Swap butter beans for cannellini beans.

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