Prawn layered salad
Solo suppers can still be a treat with this fast but flavour-packed recipe
- Prep: 15 mins
Cook: 10 mins
- Serves 1
- Easy
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)
Try something different
Chicken pesto layered salad for 1
Tip a 60g bag rocket leaves into a bowl,
top with ½ deseeded and diced green
pepper, 2 sliced spring onions and
1 shredded cooked chicken breast.
Mix 1 tbsp pesto with 1 tbsp olive oil,
then drizzle over the salad.
Method
-
Boil the egg in a small pan of boiling
water for 8 mins, drain and run under
cold water until cool. Shell, then slice.
-
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.
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