Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A fresh, light lunch from the chiller.
no cooking
Equipment: None - no cooking
Measures and names
Ingredients
- 1 pack of cooked prawns (shrimp) (or a prawn salad pot)
- 1 ripe avocado (or a small guacamole pot)
- 1 small bag of salad leaves
- 1 pack of cherry tomatoes
- Squeeze of lemon, if available
Method
- Tip the prawns over the salad leaves.
- Add the avocado, sliced or scooped, and the tomatoes.
- Squeeze over lemon if you have it, and eat from the salad tub.
- If you buy a prawn salad pot, skip any sweet ‘seafood sauce’ sachet.
Swaps and tips
Cooked prawns are sold ready to eat in most larger convenience stores. A ripe avocado or small guacamole pot turns them into a proper meal.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 21 g | 4 g | 11 g | 22 g | 323 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
