Fiery prawn cocktail salad

summer salad Sep 1, 2021

  • Serves 6
  • 15 mins to prepare
  • 123 calories/serving
  • Healthy
  • Gluten-free
  • Dairy-free


  • 2 Little Gem lettuces, leaves separated
  • 2 x 150g packs cooked & peeled king prawns or tiger prawns
  • 1 cucumber, peeled into ribbons with a vegetable peeler, core discarded
  • salad cress snipped (optional),

For the dressing,

  • 125g light mayonnaise
  • 1 lime, ½ juiced, ½ cut into wedges,
  • 2 tbsp sriracha sauce
  • 50g tomato ketchup
  • 1 lemon, ¼ juiced, the rest cut into wedges,


  1. With a pinch of black pepper, whisk together the dressing ingredients, reserving the lemon and lime wedges.
  2. Cover and chill until ready to serve (up to 4 hrs ahead).
  3. On a dish, arrange the lettuce and cucumber ribbons, then top with the prawns.
  4. Drizzle a little dressing over the top and distribute the cress on top, if using.
  5. Serve with a twist of black pepper and lemon and lime wedges.

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