Prawn Layered Salad

Solo suppers can still be a treat with this fast but flavour-packed recipe

• Cooking Time Prep 15 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 1

Nutrition per serving

• Kcalories

  479

• Protein

  37g

• Carbs

  59g

• Fat

  12g

• Saturates

  3g

• Fibre

  6g

• Sugar

  29g

• Salt

  4.56g

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)

Directions

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.
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.

Categories: Courses, Healthy