Mexican Prawn Salad

Recipe by twissis
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    head iceberg lettuce (separated into leaves, or assorted lettuce leaves)
  • 4
    tablespoons mayonnaise
  • 4
    tablespoons sour cream
  • 1
    teaspoon Old Bay Seasoning (opt add to dressing)
  • 12
    ounces prawns (pre-cooked & chopped, may use frozen but well-drained prawns or baby shrimp)
  • 12
    cup green beans (pre-cooked & chopped)
  • 12
    cup carrot (pre-cooked & chopped)
  • 12
    cucumber (peeled, seeded & chopped)
  • 2
    eggs (hard-boiled & coarsely chopped)
  • 1
    jalepeno chili (pickled variety, seeded & finely minced)
  • salt (to taste)
  • 12
    avocado (sliced as opt garnish)
  • 12
    lime (cut in wedges as opt garnish)
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DIRECTIONS

  • Line a lrg salad bowl, platter or individual serving dishes w/lettuce leaves. Mix the mayo, sour cream & opt Old Bay Seasoning (if desired) in a sml bowl & set aside.
  • In a separate bowl, combine choppped prawns, beans, carrot, cucumber, eggs & chili. Season w/salt to taste preferences.
  • Add the prepared dressing to the prawn mixture & fold it in gently to ensure all ingredients are well-mixed & coated w/the dressing. Pile the mixture into the bowl, onto the platter or divide equally among 4 individual serving dishes & serve immediately garnished w/opt avocado slices &/or lime wedges as desired.
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