Prawn Cocktail Salad
A classic Prawn Cocktail Salad made with iceberg lettuce, avocado, prawns and a creamy cocktail sauce!
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Servings: 6 serves
Calories: 232kcal
Cost: $20
Equipment
- Serving Bowl
- Ramekin
Ingredients
For The Cocktail Sauce
- 200 ml thickened cream
- 2 tbs tomato sauce
- 1 tbs Worcestershire sauce
- 1 tbs lemon juice
- 1 teaspoon Tabasco sauce
- salt and pepper to season
For The Salad
- ½ iceberg lettuce finely sliced (approx 3-4 cups)
- 2 avocados sliced
- 650 g - 1kg large fresh cooked prawns see notes
Instructions
- In a small deep ramekin or bowl, combine the cocktail sauce ingredients (see tips).
- Place the ramekin into the centre of a larger bowl or a serving platter.
- Place the shredded lettuce around the outside of the ramekin.
- Top the lettuce with the sliced avocado.
- Place the prawns over the side of the ramekin (see tips).
- Serve immediately.
Notes
RECIPE NOTES & TIPS
- Use fresh, firm prawns: You'll need 650g peeled prawns (or about 1kg unpeeled) for this recipe.
- Make the sauce ahead: It can be made up to 2 days in advance and stored in the fridge.
- Presentation matters: Arrange prawns around the edge of the ramekin for a stunning centrepiece.
- Taste as you go: Add extra lemon juice or Tabasco to adjust the zing and spice.
- Keep it chilled: Serve straight from the fridge and only dress just before serving.
- Serving suggestion: Serve with crusty bread or garlic toast for a light main meal.
- Storage: Store leftovers covered in the fridge for up to 24 hours.
- Freezing: Not suitable to freeze - enjoy it fresh!
Nutrition
Calories: 232kcal | Carbohydrates: 9g | Protein: 3g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 38mg | Sodium: 96mg | Potassium: 461mg | Fiber: 5g | Sugar: 3g | Vitamin A: 841IU | Vitamin C: 10mg | Calcium: 42mg | Iron: 1mg
