Prawn Garden Salad

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The autumn is closing in, and summer will soon be a memory; so why not cling to those last moments with “sunshine food.”  We were not in the mood to make an extensive meal today, so something simple was on the cards.  Summer and simple = Salad.  This is a creamy version with a fair helping of mayo to bind it together.  This has the effect a little between the texture of coleslaw, and that of a typical leaf salad.  The mayonnaise also helps my wife keep her keto fats up as well.


  • Prawns (shrimp) 100 – 120 g cooked/peeled king sized
  • Lettuce (iceberg) 3 cups shredded
  • Red Bell Pepper 1/2
  • Tomato 1/2
  • Spring Onion 1 large
  • Capers (optional) 1 tsp
  • Mayonnaise 3 rounded Tbs


Dice the onion, tomato, and pepper and place in a large bowl. Spoon in the capers. Shred the lettuce and add to bowl. Drain any liquid from the prawns and add the prawns.  Spoon in the mayo and stir until entire salad is coated. That’s it. Quick, tasty, and ready to go.



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