Prawn Cocktail (LC)
Ingredients
- 1 tbsp of mayonnaise
- 1 tbsp of Greek yoghurt
- 1 tsp ketchup (reduced sugar; or tomato puree)
- ½ tsp smoked paprika
- Black pepper, for seasoning
- Juice of ½ lemon
- 1 tbsp Worcestershire sauce
- ½ tsp Tabasco (optional)
- 280g cooked prawns
- 2 large handfuls of iceberg lettuce, shredded (or any salad leaves)
- ½ large avocado (or 1 small), sliced
- 5-6 cherry tomatoes, halved
To serve (per portion):
- 1 tbsp fresh chives, chopped (optional)
- 1 lemon wedge (optional)
Instructions
In a bowl, combine the mayonnaise, Greek yoghurt, ketchup (or tomato puree), paprika, black pepper, lemon juice, Worcestershire sauce, and Tabasco (if using). Mix well.
Add the cooked prawns to the sauce and toss until evenly coated.
Taste and adjust the seasoning if needed.
Arrange the shredded lettuce in a serving bowl or glass.
Spoon the prawn mixture over the lettuce.
Add the avocado and cherry tomatoes.
Sprinkle with chopped chives and serve with a lemon wedge on the side, if using.