The BBC Good Food logo
Lime prawn cocktail pitta salad served in tupperware

Lime prawn cocktail pitta salad

By
A star rating of 4.3 out of 5.4 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Make this speedy lime prawn cocktail salad as a filling lunch that packs a flavour-punch. It's tasty, healthy and low in calories

  • Healthy
Nutrition: Per serving
HighlightNutrientUnit
low inkcal345
fat16g
saturates1g
carbs26g
sugars12g
fibre7g
protein19g
salt1.4g
Advertisement

Ingredients

  • ½ wholemeal pitta
  • ½ tbsp rapeseed oil
  • 1 tsp Tabasco
  • 1 tsp low-sugar, low-salt ketchup
  • 1 tbsp low-fat mayonnaise
  • 1 tbsp fat-free natural yogurt
  • ½ lime , zested and juiced, plus wedges to serve
  • 60g cooked king prawns
  • 1 Little Gem lettuce , leaves separated
  • ¼ small cucumber , peeled into ribbons
  • 4 cherry tomatoes , halved

Method

  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Slice the pitta into triangles, put on a baking sheet and drizzle over the oil. Bake for 10-15 mins until golden and crisp.

  • STEP 2

    Mix together the Tabasco, ketchup, mayo, yogurt and lime zest and juice. Toss the prawns in the dressing.

  • STEP 3

    Layer the lettuce, cucumber, tomatoes and dressed prawns in a lunchbox or jar. Season, top with the pitta chips and serve with lime wedges.

Goes well with

Recipe from Good Food magazine, February 2020

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.4 ratings
Advertisement
Advertisement
Advertisement

Sponsored content