This is the deconstructed salad version of the 1970’s classic prawn cocktail. With sweet prawns, tangy cocktail sauce, creamy avocado and fresh crunchy lettuce it’s deliciously fresh with a bit of nostalgia.


  • 20 cooked prawns, peeled and de-veined with tails on

  • Salad 

  • 2 baby gem lettuces, leaves trimmed

  • 2 spring onions, finely sliced

  • 8 cherry tomatoes, quartered

  • 16 asparagus spears, sliced and blanched

  • 1 large ripe avocado, sliced

  • 4 coriander sprigs, leaves picked

  • Cocktail sauce 

  • 4 Tbsp mayonnaise (insert hyperlink to recipe)

  • 3 Tbsp tomato sauce

  • 1 tsp Worcestershire sauce

  • ¼ tsp Tabasco sauce

  • 1 tbsp freshly squeezed lemon juice

  • Sea salt and freshly cracked black pepper, to taste


  • 1.

    To make the cocktail sauce, whisk all ingredients together in bowl until combined. Taste and adjust seasoning to suit

  • 2.

    To assemble the salad, arrange the lettuce leaves, asparagus, avocado and tomatoes on a plate

  • 3.

    Top with prawns and a drizzle of cocktail sauce

  • 4.

    Scatter over spring onions and coriander leaves then a squeeze of lemon juice

  • 5.

    Serve any extra cocktail sauce on the side

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