Prep 20 mins
Cook 0 mins
Prawns that were cooked, shelled and deveined were on sale today, so I bought them and made up this recipe because I couldn't find anything on the net. Anyway, it got five-plus stars from everyone at the table, so I thought I'd post it before I forgot it. It was so easy and I'm sure you can 'juggle' the portions and the ingredients. By the way, Lebanese cucumbers are the long, thin ones (don't know what they are called in the USA—would appreciate it if you can tell me). Good luck and enjoy.
- 1 1⁄2 lbs shrimp, cooked, shelled and deveined, and cut into 1/3-inch pieces (prawns)
- 1 cup lebanese cucumber, diced in 1/4-inch cubes
- 2 stalks celery, diced in 1/4-inch cubes
- 3 -4 scallions, sliced thinly, white and some green
- 1 medium mango, diced in 1/3-inch cubes
- 1 medium avocado, diced in 1/3-inch cubes
- 1⁄2-1 cup mixed greens, per person
- 1⁄2 cup whole-egg mayonnaise (I use Petroushka's Best Ever Homemade Mayonnaise)
- 4 tablespoons ketchup
- 1 tablespoon horseradish, heaped
- 1 lemon, juice of, only
- 1⁄4-1⁄2 teaspoon salt (to your taste)
- 1⁄4 teaspoon pepper (to taste)
- 6 -8 dashes Tabasco sauce (or to taste)
- Put the first six ingredients in a large bowl and mix well.
- Put the last seven ingredients (the dressing) in a separate bowl and mix well.
- Combine both sets of ingredients and mix well.
- Spoon over the mixed greens. Tonight I used a combination of shredded iceberg lettuce and chopped rocket.
Oh Peggy, you have outdone yourself on this masterpiece!!! It was so pretty I didn't want to put the dressing on it!!!! I confess that I used lemon pepper in place of the black pepper and subbed out Old Bay Seasoning for the salt. This is one stellar recipe! Absolutely company worthy and restaurant quality to say the least!
The farm is set in a scatter, as I made this for our "Saturday Lunch at the Farm", here on "The Longmeadow". This recipe is of high achievement, and I could see easily used either in a grand dinner party, or a wonderfully, warm, lovely, picnic on a distant hill. Either way, you will want to try this, and enjoy all the different, but equally married tastes of this salad. I followed this exactly, and used "English cucumbers" which are a bit sweeter, and nicer to use in such a salad. The Tabasco was spot on, and I highly recommend you use this, as it doesn't lend any "heat" to the palette, only a unified taste that will keep you coming back for more. I served mine in individual red pepper (halved) boats (they were blanched first) with lots of beautiful baby lettuces, mango's, and fresh cucumbers. A truly, lovely, recipe! Thanks, Leggy Peggy! Aussie Swap, April 2011
Thanks for posting, this was great. Served it to a crowd at my aunt's house as an appetizer in a large bowl all tossed together, i subbed out the horseradish with mustard powder, (the store was out) and just shook in a little more Tabasco for good measure. I also added extra lemon juice to make up for lost flavor. It was so popular, green salad wasnt served with dinner, a first for one of my aunt's parties.