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Nutrition: per serving

  • kcal479
  • fat12g
  • saturates3g
  • carbs59g
  • sugars29g
  • fibre6g
  • protein37g
  • salt4.56g
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Method

  • step 1

    Boil the egg in a small pan of boiling water for 8 mins, drain and run under cold water until cool. Shell, then slice.

  • step 2

    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.

RECIPE TIPS
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.

Recipe from Good Food magazine, September 2011

Authors

Good Food team
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A star rating of 4.3 out of 5.9 ratings
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