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Prawn Cocktail Salad

Name: Prawn Cocktail Salad
Total time: 5 min
Yield: 1 serving
Ingredients: prawns cooked & peeled (150 grams); avocado, raw (60 grams); lettuce, iceberg, raw (1½ cups (shredded) (75g)); cucumber, with peel, raw (½ cup (sliced) (55g)); cherry tomatoes (½ cup (75g)); greek yoghurt, high protein (120 grams); sauce, tomato, reduced salt (1 tablespoon); sauce, worcestershire (1 teaspoon); lemon juice (1 teaspoon); garlic, peeled, fresh,, raw (½ tsp minced (3g)); paprika, dry powder (¼ tsp (1g))

Quick Meal
Lunch
Under 15 min
Pescatarian

A quick, high-protein prawn and avocado salad with a Greek yogurt dressing.

Time

5 min

Serves

Protein

42 / serve

Calories

345 / serve

Why you'll love this one

The prawn cocktail your nan used to make, brought up to date and given a serious protein upgrade. Greek yoghurt replaces most of the mayo in the sauce and you’d struggle to tell the difference.

Five minutes and there’s no cooking at all if you buy the prawns already cooked. The Worcestershire and paprika are what make the sauce taste like the real thing rather than just pink yoghurt, so don’t leave either of them out.

Best assembled fresh, but the dressing keeps two days on its own. Keep it separate from the leaves until you’re ready to eat or everything wilts. A pinch more paprika over the top before it goes to the table.

What goes in it

Here’s what goes in, and why. The full quantities are in the recipe just below.

Prawns: your main hit of protein, and buying them cooked and peeled makes this a five minute job. Fresh from the seafood counter beats frozen if you can.
Greek yoghurt: the creamy base of the dressing, in place of the usual pile of mayo. High protein yoghurt keeps it thick enough to actually coat the leaves.
Tomato sauce and Worcestershire: what makes it taste like a prawn cocktail and not just a salad. Don’t skip the Worcestershire, it’s where the savoury depth comes from.
Lemon, garlic and paprika: the finishing touches to the dressing. The lemon lifts the yoghurt, the garlic gives it bite, and the paprika is as much for colour as flavour.
Iceberg, cucumber and cherry tomatoes: the crunch underneath. Iceberg is the right call because it holds up to the dressing, and it’s what a prawn cocktail is meant to sit on.
Avocado: diced and added at the end with the prawns. It adds the richness the light dressing gives up, so don’t leave it out.

Let's get cooking.