This summer salad is a modern twist on what was a favorite childhood entree, Prawn Cocktail. Every year for the best part of my childhood I would request this as part of my birthday dinner! Prawn and Citrus Salad Cups are perfect for any special occasion.
Prawn and Citrus Salad Cups
Course: Christmas, Christmas Recipes, Dips and Starters, Occasions, Recipes, Xmas Food
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1000 gram cooked School prawns-they are usually sweeter though you may use king also.
1 number Iceberg lettuce
1 number Mango
1 number Orange
1 number Avocado
0.75 cup Cashews
0.33 cup Baby capers
0.5 cup Thousand island dressing
0.33 cup dill or Parsley-(optional)
Directions
- Peel prawns and set aside in refrigerator.
- Take 6 outer leaves of lettuce and set aside to use as ‘cups’ for each salad. Shred the remaining lettuce and place in a bowl.
- Peel and dice mango, avocado and orange into 2cm cubes.
- Add the cubed ingredients, capers and dill or parsley to the bowl of peeled prawns. Gently toss to mix well.
- Pour thousand island dressing onto shredded lettuce and toss until well coated.
- Place shredded lettuce mix into bottom of each lettuce cup and spoon prawn salad mix on top.
- Sprinkle each salad with cashews and season with salt and pepper.
- Serve immediately.
- Recipe Hints and Tips:
- Prawn and Citrus Salad Cups are not suitable for freezing. They should be made and eaten on the day of serving.
- You can substitute the prawns with chicken or bbq chicken.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…