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5 from 1 vote
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
Total Time17 mins
Course: Lunch
Cuisine: British
Keyword: Coronation, Egg, Prawn, salad
Servings: 2 people
Calories: 277kcal


  • 150 g king prawns cooked and peeled
  • 2 eggs hard boiled
  • 2 tsp lemon juice
  • ½ small iceberg lettuce roughly chopped
  • 1 tbsp mayonnaise
  • 1 tbsp natural yoghurt (yogurt)
  • 1 tbsp red onion finely diced
  • 1 clove garlic minced
  • 1 tbsp extra virgin olive oil
  • 1 large spring onion (green onion) sliced
  • 1 tsp tomato puree
  • 1 tbsp flaked almonds
  • 1 tbsp fresh coriander (cilantro) roughly chopped
  • ½ tsp curry powder
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • small cucumber diced
  • salt and pepper to season


  • Heat the olive oil in a frying pan (skillet) 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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