Prawn Cocktail Salad

Make prawn cocktail salad, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Cooked prawns, peeled (Cooked weight, as sold chilled.)
120 g Little gem lettuce
80 g Cucumber
80 g Cherry tomatoes
20 g (a heaped tbsp) Light mayonnaise
2 tsp (10 g) Tomato ketchup
1 tsp, about 5 g Worcestershire sauce
1 slice, about 40 g Wholemeal bread
A squeeze Lemon juice
A pinch Paprika
A few drops Hot sauce
Ingredient notes on the recipe page.

METHOD
1. Stir the mayonnaise, ketchup, Worcestershire sauce, lemon and hot sauce together.
2. Shred the lettuce, dice the cucumber and halve the tomatoes.
3. Fold the prawns through the sauce, spoon them over the salad and dust with paprika.
4. Serve with the bread on the side for the sauce.

Contains gluten cereals, eggs, fish, crustaceans and mustard.
The original is made with anchovies and barley malt vinegar. Vegan versions carry neither.
Supermarket loaves often contain soya flour. Check the bag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/prawn-cocktail-salad

AI-generated images illustrating the recipe.

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