Shrimp salad with light cocktail sauce, lettuce and avocado

Ingredients

For 1 serving

• Shrimp160 g
• Iceberg lettuce100 g
• Avocado40 g
• Cucumber80 g
• Nonfat Greek yogurt50 g
• Ketchup10 g
• Worcestershire sauceto taste
• Lemon juice1 tablespoon
• Sandwich bread2
• Paprikato taste

Contains: gluten, lactose, shellfish, fish,

Method

1. Peel the prawns if needed and remove the dark vein along the back. Bring a small pan of water to the boil and blanch them for 2 minutes, until pink and opaque, then drain and cool in cold water.
2. Make the cocktail sauce by mixing the Greek yoghurt with the ketchup, lemon juice and a few drops of Worcestershire sauce until pink and smooth.
3. Wash and shred the iceberg lettuce; cut the avocado and cucumber into roughly 1 cm cubes. Toast the sliced bread for 2 minutes until golden.
4. Build the salad with the lettuce, avocado and cucumber, add the prawns and sauce, dust with paprika and serve with the toast.