Lunch
Vietnamese Prawn Salad
A sharp, herby prawn salad. 65 g of protein for under 400 kcal.
- Calories
- 395kcal
- Protein
- 65g
- Fat
- 9g
- Carbs
- 25g
Per serving, makes 1. Published 27 August 2026.
Allergens
- Crustaceans
Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.
Ingredients
- Prawns300g
- Cucumber70g
- Carrots65g
- Green beans60g
- Cherry tomatoes80g
- Onion30g
- Coriander and basil30g
- Avocado28g
- Chipotle chiliTo taste
- Water, to loosenTo taste
Method
Blend the coriander, basil, chipotle and avocado with enough water to bring it to a spoonable dressing consistency, adding it slowly so it stays thick and creamy rather than watery.
Blanch the green beans for two minutes and shock them in ice water, then cut into short lengths.
Shave the carrot into fine ribbons, slice the cucumber on a bias, halve the cherry tomatoes and slice the onion thinly, soaking it in cold water for ten minutes to soften the bite before draining well.
Sear the prawns fast in a very hot dry pan until they turn opaque and curl loosely, then chill them so they firm up.
Dress everything at the last moment so the vegetables stay crisp and the herbs keep their colour.
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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.