Jubilee Prawn Cocktail Leafy Salad
Over a year ago
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Ingredients
- ½ (250g) iceberg lettuce, shredded
- 2 tbsp chopped parsley
- 2 tbsp (50g) tomato ketchup
- 2 tbsp (50g) low fat mayonnaise
- ½ tsp Worcestershire sauce
- 2-3 dashes Tabasco sauce to taste
- 300g cooked peeled prawns, defrosted if frozen
- Pinch of smoked paprika
Accompaniment
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Description
Celebrate the Jubilee in style, simple, classic, with a smoky twist, and its only 291 calories per portion.
Method
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1
Toss the iceberg and parsley together and place half in the base of 2 glass serving dishes.
Mix together the ketchup, mayonnaise, Worcestershire and Tabasco sauces then stir in the prawns.
Spoon half the prawn mixture into the serving dishes and top with the remaining lettuce. Finish with the remaining prawns and sprinkle with smoked paprika. Serve immediately.
Chef's Tips
Try replacing the iceberg with shredded round lettuce. Try using tiger prawns and add a little harissa paste to give a spicy flavour. Serve in 4 wine glasses for a classic starter.
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