Prawn cocktail salad
A variation on the classic prawn cocktail from the 1980s. But now we’re making it as a complete meal salad. Because honestly: why eat a prawn cocktail salad as a starter when it’s so delicious that you can easily make a large version of it? If you don’t like mayonnaise, you can make the dressing with crème fraîche or full-fat Greek yoghurt.
How to make a prawn cocktail salad
- Heat the olive oil in a large frying pan over high heat. Add the king prawns and fry for 4 minutes. Then add the garlic and red chilli and fry for another 3 minutes, or until the prawns are cooked through. Remove the pan from the heat and set aside.
- For the dressing, mix the grated lemon zest and lemon juice with the remaining dressing ingredients in a bowl and set aside.
- Place the iceberg lettuce in a large bowl together with the tomatoes, cucumber and avocado. Drizzle with half of the dressing and toss everything well.
- Divide the salad between two bowls and finish with the king prawns, watercress and extra dressing. Serve immediately.
Title: Meal Salads
Author: Emily Ezekiel
Price: €25,95
Publisher: Good Cook B.V.
Do you also love meal salads but could use some inspiration and tips? You’ll find them in Emily Ezekiel’s cookbook Meal Salads. Whether you’re a seasoned salad freak or only eat a meal salad occasionally: this is your book. And handy: with every recipe, Emily provides storage tips and/or suggestions for vegan options. As with this recipe, by replacing the prawn with slices of courgette.
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