Prawn salad with saffron potatoes

Ingredients:: 16 medium prawns; 450 g small potatoes; ¼ tablespoon saffron threads; 1 lemon; 150 g watercress; Olive oil; Salt and pepper

Here's proof that light and balanced dishes don't have to be bland, boring, and unappetizing. This prawn salad with saffron potatoes has an irresistible look and only 126 calories!

And it is that seafood, in addition to having that point as sophisticated and festive, provides a lot of proteins and very few calories, which is why it is present in many light recipes.

In our case, we have combined it with watercress and roasted potatoes, which are much lighter than fried, and the saffron adds a sophisticated touch with its color, aroma and flavor.

We confess … We are very fans of this dish.

How to make prawn salad with saffron potatoes

Roast the potatoes. Wash the potatoes, dry them, cut them in half or slices, and brown them in half a tablespoon of oil. Once golden, remove to a refractory source, salpimiéntalas, sprinkle with saffron, and Broil about 25 minutes or so in the oven preheated to 180 ^or .
Make the prawns. First, wash and dry the lemon. Grate the skin in half and squeeze it. Then, peel the prawns and remove the intestinal thread, leaving the tails whole. Put them in a bowl, add the lemon zest, half a tablespoon of oil and a pinch of salt. Stir and let it rest for a few minutes. And finally, grill the prawns for 1 minute per side on a griddle.
Prepare the sauce. Mix the lemon juice with 3 tablespoons of oil, a pinch of salt and a pinch of pepper, and beat with a whisk until smooth.
Assemble the platter. As a base, distribute the potato slices on the plates (if you prefer, you can remove the skin that you had left). Then add the washed and dried watercress on top (it also works well with lamb's lettuce). And finally, the roasted prawns. Dress with the vinaigrette and ready to serve.