Name: Prawn layered salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 1
Cuisine: British
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)

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Prawn layered salad

Prawn layered salad

Good Food team

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Serves 1

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4.3 out of 5.11 ratingsRate

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Lime possets with raspberries

A star rating of 4.9 out of 5.42 ratings

Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per serving

kcal479
fat12g
saturates3g
carbs59g
sugars29g
fibre6g
protein37g
salt4.56g

Method

step 1

Boil the egg in a small pan of boiling water for 8 mins, drain and run under cold water until cool. Shell, then slice.
step 2

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.

RECIPE TIPS

TRY SOMETHING DIFFERENT

Chicken pesto layered salad for 1 Tip a 60g bag rocket leaves into a bowl, top with ½ deseeded and diced green pepper, 2 sliced spring onions and 1 shredded cooked chicken breast. Mix 1 tbsp pesto with 1 tbsp olive oil, then drizzle over the salad.

Recipe from Good Food magazine, September 2011

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A star rating of 4.3 out of 5.11 ratings

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