Fresh, zingy, and creamy. These prawn lettuce cups are perfect for a meal prep lunch. Ready in 10 mins, no cooking needed.
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Serves
2
Lemon
Cottage Cheese
Ketchup
Cooked King Prawn
Cornichon
Spring Onion
Baby Gem Lettuce
Avocado
Cherry Tomatoes
Paprika
Salt
Black Pepper
Serves
2
Lemon
Cottage Cheese
Ketchup
Cooked King Prawn
Cornichon
Spring Onion
Baby Gem Lettuce
Avocado
Cherry Tomatoes
Paprika
Salt
Black Pepper
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Step 1.
Zest half the lemon and squeeze in ½ the juice (cut the remaining into wedges for serving). Blitz the cottage cheese, ketchup, lemon zest and juice in a blender until smooth and creamy. Transfer to a bowl, season with salt and pepper, and fold through the prawns.
Step 2.
Finely slice the cornichons and finely chop the spring onions. Stir most of them through the prawn mix, saving a few for garnish.
Step 3.
Wash and separate the baby gem leaves. Slice the avocado and quarter the cherry tomatoes.
Step 4.
Mound the lettuce into Tupperware containers and top with the prawns, avocado and cherry tomatoes. Top with the remaining cornichons and spring onions, then dust with paprika. Nestle in a little wedge of lemon. Box up and pop in the fridge, ready for when you need it. These keep for 3 days in the fridge.
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Notes (1)
K
Kim K.
11 days ago
really yummy
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