Mixed salad with prawns recipe

  • Serves 4
  • 25 mins to prepare and 30 mins to cook
  • 275 calories / serving
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091063 HERO

Prepare the dressing by whisking together all the ingredients for it in a small mixing bowl until smooth. Cover and chill until serving point.

Cook the eggs in a saucepan of boiling water for 12 minutes. Strain and run under cold water for 2 minutes until cool enough to handle.

Cook the asparagus spears in a large saucepan of salted, boiling water for 2 minutes. Strain and run under cold water for 1 minute. Set to one side.

Heat the olive oil in a large frying pan set over a moderate heat until hot. Season the prawns then sauté for 3-4 minutes until pink and tender. Remove from the heat and set to one side.

Tear the lettuce leaves roughly and arrange in serving bowls. Top with cherry tomato halves and a few asparagus spears. Peel and cut the eggs in half. Arrange them on top then spoon over some of the flaked crab.

Tuck the prawns into the salad, then spoon some of the dressing on top. Serve immediately.

  • Ingredients

  • 125g (4oz) asparagus spears, trimmed
  • 100g cherry tomatoes, halved
  • 25ml olive oil
  • 200g raw king prawns
  • 1 round lettuce, leaves separated, washed and dried
  • 170g crab meat, drained and flaked
  • 4 small eggs
  • salt
  • pepper
  • For the dressing

  • 100ml low-fat yogurt
  • 50ml low-fat mayonnaise
  • a few chive stalks, finely chopped
  • 1tbsp tarragon leaves, finely chopped
  • salt
  • pepper
  • Energy 1140kj 275kcal 14%
  • Fat 21g 30%
  • Saturates 4g 20%
  • Sugars 4g 4%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 3.7g Protein 17.2g Fibre 1.2g


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