Prawn Layered Salad
This vibrant and refreshing prawn salad is a perfect medley of flavors and textures. Crisp Lettuce, sweetcorn, carrot, and cucumber create a bed for perfectly cooked prawns and a sliced boiled egg. The creamy and tangy dressing ties everything together in this delicious summer salad. Serve with a zesty squeeze of lemon to brighten up the dish.
— Constant Cookbook
Ingredients
- 1 egg
- 1 Baby Gem lettuce , shredded
- 195g can sweetcorn
- 1 carrot , coarsely grated
- ½ small cucumber , deseeded and diced
- 100g cooked prawns
- 2 tbsp extra-light mayonnaise
- 1 tbsp tomato ketchup
- splash Tabasco sauce
- lemon wedge, to serve (optional)
Instructions
- Boil the egg in a small pan of boiling water for 8 mins, drain and run under cold water until cool. Shell, then slice.
- Layer the salad in a bowl starting with the lettuce, then the sweetcorn, carrot, cucumber, egg and finish with the prawns. Mix the mayo and ketchup with a dash of Tabasco, then pour over the top. Serve with a lemon wedge, if you like.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 1
Nutrition
- Calories: 479 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 59 grams carbohydrates
- Sugar Content: 29 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 37 grams protein
- Sodium Content: 4.56 milligram of sodium
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