Prawn layered salad

Solo suppers can still be a treat with this fast but flavour-packed recipe

  • Prep:15 mins
    Cook:10 mins
  • Easy

Nutrition per serving

  • kcal 479
  • fat 12g
  • saturates 3g
  • carbs 59g
  • sugars 29g
  • fibre 6g
  • protein 37g
  • salt 4.56g


  • 1 egg
  • 1 Baby Gem lettuce, shredded
  • 195g can sweetcorn
  • 1 carrot, coarsely grated
  • ½ small cucumber, deseeded and diced
  • 100g cooked prawns
  • 2 tbsp extra-light mayonnaise
  • 1 tbsp tomato ketchup
  • splash Tabasco sauce
  • lemon wedge, to serve (optional)


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.


  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.

  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.

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