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!
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.
Whisk together dressing ingredients and season to taste with salt and pepper. Drizzle over the salads.
Slice bread, spread with butter and serve with prawn cocktail salads.
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.
PRAWN COCKTAIL SALADS | https://www.yourultimatemenu.com/prawn-cocktail-salads/