I don’t just dice my avocado! Try my twist on a seventies classic Prawn cocktail salad. The simple flavours of a prawn cocktail salad marry so well together but take your salad to another level and serve it with a creamy avocado dip and a sprinkle of sumac. Chunky avocado dip is also delicious with fresh prawns.
Cooked prawns can be kept in the fridge for up to three days from the purchase date.
You can freeze cooked prawns for up to three months.
If your prawns are slimy or going grey, this is a sign that they’re too old, please don’t eat them.
Step 1.
Make the avocado dip sauce by adding all ingredients to a bowl. Using a hand blender, blend until creamy and smooth. Taste and season if needed. You may need to add some more lemon. Squeeze over some more lemon juice to prevent oxidisation. Cover the sauce and refrigerate.
Step 2.
Peel and devein the prawns. I love leaving the tails intact, rather than completely peeling them off.
Dice the cucumber into small pieces (2-3 cm). Shred the lettuce leaving four leaves as a whole.
Step 3.
Line each serving glass with 1 whole lettuce leaf. Divide shredded lettuce amongst the bowls and sprinkle over the diced cucumber. Place a generous spoon of avocado dip sauce on the side of the bowl. Top with the prawns. sprinkle over the sumac and serve with lemon wedges.
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