Coronation Egg and Keto Prawn Salad

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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.
Prep Time10 mins
Cook Time7 mins
Course: Lunch
Keyword: Coronation, Egg, Prawn, salad
Servings: 2 people
Calories: 277kcal


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


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


Calories: 277kcal | Carbohydrates: 8g | Protein: 19g | Fat: 20g | Fiber: 3g

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