PRAWN COCKTAIL SALADS
Prawn cocktail salads are a fresh, light and summery meal. Perfect for the warmer months as there’s no need to turn the oven on. Ready in just 15 minutes too!
This meal would be great to serve as an appetiser when entertaining. Lay it out on a long platter and let guests help themselves. Delicious accompanied with a glass of bubbles!
PRAWN COCKTAIL SALADS
Prawn cocktail salads are a fresh, light and summery meal. Perfect for the warmer months as there’s no need to turn the oven on. Ready in just 15 minutes too!
Ingredients
SALAD
- 3/4 cup frozen, shelled edamame beans (115g)
- 1 small iceberg lettuce
- 1/2 telegraph cucumber
- 1 large avocado
- 400 g cooked jumbo prawn cutlets, defrosted (14oz)
DRESSING
- 3/4 cup plain, unsweetened yoghurt (80ml)
- 2 Tbsp aioli
- 2 Tbsp tomato sauce
- 2 Tbsp cold water
TO SERVE
- 1 Loaf fresh white crusty bread + butter
Instructions
PREPARE SALAD
Place edamame in a microwave-safe bowl and microwave for 1 minute to defrost. Rinse in cold water and pat dry. Shred lettuce and slice cucumber and avocado. Remove tails from the prawns (optional).
Divide lettuce between individual serving plates and top with edamame, cucumber, avocado and prawns.
PREPARE DRESSING
Whisk together dressing ingredients and season to taste with salt and pepper. Drizzle over the salads.
SERVE
Slice bread, spread with butter and serve with prawn cocktail salads.
Recipe Notes
WINE MATCH: Prosecco or Rosé.
GLUTEN-FREE OPTION: Use a loaf of gluten-free bread warmed in the oven.
INGREDIENT NOTES / SWAPS: If you don’t like prawns, you could swap for a pre-cooked roast chicken or pan fry some chicken tenderloins.
BULK IT UP: For bigger appetites, increase the amount of prawns to 500g (1lb 2oz).
STORING AND REHEATING: Store salads in airtight containers in the fridge, separate to dressing. Salad will only keep for about a day. Leave bread at room temperature.
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