https://www.lifestylefood.com.au/recipes/11162/chilli-prawn-and-avocado-cocktail

LifestyleFOOD.com.au

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.

Ingredients

  • 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

  • 1/4 tsp Tabasco sauce

  • 1 tbsp freshly squeezed lemon juice

  • Sea salt and freshly cracked black pepper, to taste

Method

  • 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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