Retro Prawn Cocktail Salad

with Avocado

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low-carb
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low-carb
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Instructions

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1 Fry prawns

Drain the prawns on kitchen paper. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the prawns with a pinch of salt and cook for 2-3 min until pink and cooked through. Remove the pan from the heat and set aside. 

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2 Make sauce

Trim and finely chop the spring onion. In a large bowl, combine the mayonnaise, ketchup, spring onion, and Worcestershire sauce with a generous pinch of smoked paprika. Season with a squeeze of lime juice and a pinch of salt

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3 Assemble

Add the prawns to the sauce and toss. This is your prawn cocktail.

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4 Salad

Separate the romaine leaves and chop them in half. Halve the cherry tomatoes. Quarter the radishes. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and chop it into chunks. 

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5 Serve

Divide the lettucetomatoesradish and avocado among plates and top with the prawn cocktail. Finish with a sprinkling of cayenne (spicy!).

Tips for fussy eaters

Serve their prawns with the cocktail sauce on the side.

Pro tip

Become an avocado ripening pro! If your avocado's still hard but you plan to use it the next day, put it in a brown paper bag with an apple or a banana.

We've turned this classic 70s hors d'œuvre into a salad!

Cooking Time: 20 min

Cals 562 · Prot 30 · Carbs 30 · Fat 38

Dairy-Free

Ingredients

Number of people

Prawn cocktail

Prawns 350 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Spring onion 40 Grams
Mayonnaise 50 Grams
Ketchup 39 Grams
Worcestershire sauce 15 ML
Smoked paprika powder 2 Grams
Lime 1 Piece
Cayenne powder 2 Grams

Salad

Romaine lettuce 300 Grams
Cherry tomatoes 150 Grams
Avocado 1 Piece
Red radish 125 Grams

We've turned this classic 70s hors d'œuvre into a salad!

Cooking Time: 20 min

Cals 562 · Prot 30 · Carbs 30 · Fat 38

Dairy-Free

Instructions

photo

1 Fry prawns

Drain the prawns on kitchen paper. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the prawns with a pinch of salt and cook for 2-3 min until pink and cooked through. Remove the pan from the heat and set aside. 

photo

2 Make sauce

Trim and finely chop the spring onion. In a large bowl, combine the mayonnaise, ketchup, spring onion, and Worcestershire sauce with a generous pinch of smoked paprika. Season with a squeeze of lime juice and a pinch of salt

photo

3 Assemble

Add the prawns to the sauce and toss. This is your prawn cocktail.

photo

4 Salad

Separate the romaine leaves and chop them in half. Halve the cherry tomatoes. Quarter the radishes. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and chop it into chunks. 

photo

5 Serve

Divide the lettucetomatoesradish and avocado among plates and top with the prawn cocktail. Finish with a sprinkling of cayenne (spicy!).

Tips for fussy eaters

Serve their prawns with the cocktail sauce on the side.

Pro tip

Become an avocado ripening pro! If your avocado's still hard but you plan to use it the next day, put it in a brown paper bag with an apple or a banana.

Ingredients

Number of people

Prawn cocktail

Prawns 350 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Spring onion 40 Grams
Mayonnaise 50 Grams
Ketchup 39 Grams
Worcestershire sauce 15 ML
Smoked paprika powder 2 Grams
Lime 1 Piece
Cayenne powder 2 Grams

Salad

Romaine lettuce 300 Grams
Cherry tomatoes 150 Grams
Avocado 1 Piece
Red radish 125 Grams
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