Prawn Cocktail Salad
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Marie Rose is mayonnaise and ketchup, and the mayonnaise is the number. Light mayonnaise at 20 g is 60 kcal; full fat is 140 for the same spoon, and under the ketchup and lemon the difference is hard to taste.
Worcestershire sauce contains anchovies and malt vinegar, so fish and gluten show in the flags before the bread is counted.

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