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.
To make the cocktail sauce, whisk all ingredients together in bowl until combined. Taste and adjust seasoning to suit
To assemble the salad, arrange the lettuce leaves, asparagus, avocado and tomatoes on a plate
Top with prawns and a drizzle of cocktail sauce
Scatter over spring onions and coriander leaves then a squeeze of lemon juice
Serve any extra cocktail sauce on the side
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