Description

This Prawn Cocktail Wreath Salad offers a delightful blend of fresh ingredients and bold flavors, making it a fantastic choice for quick meals or gatherings. With succulent prawns, fresh vegetables, and a creamy sauce, it’s simple to prepare and perfect for impressing guests at any occasion.

Ingredients

Scale

6 cups iceberg lettuce – finely sliced
½ medium red onion – peeled and sliced finely
1 small lebanese cucumber – skin on, finely sliced on the diagonal
12 cherry tomatoes – halved
16 cooked prawns – cooked, shelled, de-veined
2 tablespoon chives – finely sliced
¾ cup good quality egg mayonnaise
3 tablespoon tomato sauce/ketchup
¼ teaspoon tabasco – or to taste

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Instructions

Prepare a large round serving platter (28 cm or 11 inches in diameter).
Wash the lettuce thoroughly and dry it well. In a medium bowl, mix the shredded lettuce with the sliced onion. Arrange this mixture around the edge of the platter, creating a perimeter for the salad.
Layer the sliced cucumber, halved cherry tomatoes, and cooked prawns on top of the lettuce, inserting some prawns beneath the lettuce. Garnish with finely sliced chives, and add lemon segments if desired.
In a separate small bowl, combine the mayonnaise, tomato sauce, and Tabasco. Adjust the seasoning to your taste, adding more Tabasco for heat or a squeeze of lemon juice for acidity. Finally, transfer the sauce to the center of the salad.

Notes

Lettuce should be thoroughly dried to keep the salad crisp.
Feel free to add extra vegetables based on your preference.
This salad can be prepared early and assembled just before serving.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 4g
Sodium: 600mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 15g
Cholesterol: 70mg