A Fresh Summer Fish Salad

I came across this salad as a starter on my Summer trip through Sussex in June 2022. Definitely worth copying!

It does not store well so prepare fresh and eat on the day – the lettuce goes limp otherwise.

 

Makes 4 servings

ONE Serving :  5g Carb  211 Kcals  Protein 13g    Fat 16g    Fibre 2g

Ingredients

Makes 4 Serving

100g, grated carrot

120g, the skin of an organic cucumber (1/2 are cucumber)

100g, 1 head of baby gem lettuce, chopped finely

30g, cereal spoon of mayonnaise full fat

1 unwaxed lemon, juiced and zest

10g dill or chives or parsley

120g cooked prawns, chopped

100g smoked salmon

15g x 4 soup cream

30g x 4 Greek full fat yoghurt

pinch cayenne chilli pepper

Method

Gather all of the ingredients in 1 place

  1. Finely chop the lettuce, carrot and cucumber – I tried to cut thin carrot sticks but it is too much work so use a grater.
  2. Chop the prawns and smoked salmon
  3. Add all to a bowl and mix through the mayonnaise and zest. Add the lemon juice bit by bit to find the right consistency for you. Season with black pepper. The salad is ready to serve.
  4. Place 30g scoop of Greek yoghurt on a plate and use a fork or spoon to swirl it around creating a flat circle
  5. Place a serving of salad, 200g, on each plate onto the yoghurt
  6. Place a teaspoon dollop of sour cream on top and sprinkle a pinch of cayenne chilli pepper on top.

Serve with a slice of low carb bread and butter (not included in the Nutri details here)