Prawn Waldorf salad

Prawn Waldorf salad


  • 75g walnuts
  • 1 small romaine lettuce, finely shredded
  • 200g cooked, peeled king prawns, deveined if necessary
  • 1 celery heart, chopped
  • 1 eating apple e.g. Granny Smith, cored and cut into 1cm pieces
  • 100g seedless green grapes, washed and halved


  • 100g Greek yoghurt
  • 1½ tsp Dijon mustard
  • 1 tsp cider vinegar
  • Juice of ½ lemon
  • Sea salt and freshly ground black pepper

Cooking instructions

  1. Start by making the dressing; whisk together all the ingredients in a small mixing bowl. Taste and adjust the seasoning as necessary, adding a little more lemon juice if required.
  2. Toast the walnuts in a dry frying pan over a medium heat for 2–3 minutes until golden.
  3. Put the shredded lettuce leaves into a large mixing bowl and add the prawns, celery, apple and grapes. Spoon in the dressing and toss to coat. Taste and adjust the seasoning as necessary before serving.

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