Servings: 2 · Prep Time: 10 mins · Cooking Time: 7 mins
Total Time: 17 mins

Lunch | Salads & Starters | Keto

This keto take on a coronation salad is rich with a creamy and aromatic mayonnaise, juicy king prawns, nutrient dense eggs and a crisp salad topped with crunchy toasted almonds. This makes an ideal lunch and the dressing can be made ahead to minimise prep.


  • king prawns (150g cooked and peeled)
  • hard boiled eggs
  • lemon juice (2 tsp)
  • iceberg lettuce (2 cups roughly chopped)
  • mayonnaise (1 tbsp)
  • natural yoghurt (1 tbsp)
  • red onion (1 tbsp finely diced)
  • garlic (1 clove minced)
  • olive oil (1 tbsp)
  • spring onion (1 large sliced)
  • tomato pur�e (1 tsp)
  • flakes almonds (1 tbsp)
  • fresh coriander (1 tbsp roughly chopped)
  • curry powder (1/2 tsp)
  • ground cumin (1/2 tsp)
  • ground coriander (1/2 tsp)
  • cucumber (1/3 cup diced)
  • sea salt and freshly ground black pepper to taste (pinch)


Heat the olive oil in a frying pan over a low/medium heat. Add the garlic and onion and sweat until tender.\n\nAdd the tomato pur�e, curry powder, cumin and coriander. Stir well to combine and cook gently for a further minute until fragrant. Set aside to cool.\n\nWhilst the mixture cools, add the flaked almonds to a dry pan over a low/medium heat and toast until lightly golden on both sides.\n\nOnce cool, add the tomato mixture to a food processor along with the mayonnaise, yoghurt, lemon juice, salt and pepper. Blend until smooth.\n\nRoughly chop the eggs and add to the mayonnaise along with the prawns. Stir to combine until well coated.\n\nAdd the lettuce, cucumber and spring onion to a serving bowl and toss to combine.\n\nTop the salad with the egg and prawn mayonnaise.\n\nScatter with the chopped coriander and toasted almonds to serve.\n