Gut-Love Prawn Cocktail Salad
Prawn cocktail was one good thing to come out of the 1970s, but it was never made to support your gut. This lighter version keeps the crisp lettuce, creamy avocado and juicy prawns, all brought together with a homemade Marie Rose sauce made with thick Greek yoghurt instead of mayonnaise.
This is a high-protein recipe too, with healthy fats from the avocado and plenty of fibre and freshness from the colourful salad. And the Greek yoghurt brings some love to your gut.
Find the dairy-free and gluten-free switches in the cook’s tips below.
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Gut-Love Prawn Cocktail Salad
Ingredients
Marie Rose Sauce:
- 100 g Greek Yoghurt
- 1 tbsp Tomato Purée
- 0.5 tsp Sweet Smoked Paprika
- 0.5 Lemon (juice only)
- 3 drops Tabasco Sauce
- 0.5 tsp Worcestershire Sauce
- 0.25 tsp Honey
Salad:
- 1 Lettuce (Little Gem or Romaine)
- 0.25 Cucumber (sliced)
- 8 Cherry Tomatoes (halved)
- 1 Avocado (chopped)
- 140 g Prawns (fresh or frozen, pre-cooked)
Instructions
- Make the Marie Rose sauce first.
- Place the Greek yoghurt, tomato purée, smoked paprika, lemon juice, Tabasco sauce, Worcestershire sauce and honey into a small bowl.
- Whisk together until smooth and well combined.
- Now assemble the salad.
- Arrange the lettuce leaves between two serving bowls or plates.
- Scatter over the cucumber, cherry tomatoes, avocado and prawns.
- Spoon generous dollops of the Marie Rose sauce over the top.
- Finish with a light dusting of smoked paprika, if you like, and serve straight away.
Notes
Nutrition
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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