Mexican Prawn Salad

Submitted by twissis

"From *Taste of Mexico* by Elisabeth L. Oritz & per her intro, "Salads in Mexico are usually served w/the main course instead of green vegetables. Salads containing meat or seafood, however, are very satisfying & usually served as a separate course." I adapted this essentially make-ahead & assemble in minutes salad to suit our preferences w/options to add Old Bay Seasoning to the dressing & garnish w/avocado or lime wedges as desired. All ingredients are pre-cooked, but it seemed realistic to show that + ingredient prep time, so 20 min was allowed for prep & 5 min for assembly. *Enjoy* !"

 

• Ready In: 25mins
• Ingredients: 13
• Yields: 4 Salad Servings
• Serves: 4

ingredients

• 1⁄2 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)
• 1⁄2 cup green beans (pre-cooked & chopped)
• 1⁄2 cup carrot (pre-cooked & chopped)
• 1⁄2 cucumber (peeled, seeded & chopped)
• 2 eggs (hard-boiled & coarsely chopped)
• 1 jalepeno chili (pickled variety, seeded & finely minced)
• salt (to taste)
• 1⁄2 avocado (sliced as opt garnish)
• 1⁄2 lime (cut in wedges as opt garnish)

directions

1. 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.
2. In a separate bowl, combine choppped prawns, beans, carrot, cucumber, eggs & chili. Season w/salt to taste preferences.
3. 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.

Reviews

[Linky]

This was fantastic, even though I did make a couple switches. I cut the recipe in half for the two of us. My husband doesn't care for cukes, so I skipped them but kept 2 eggs to make up for the omission and to keep the volume similar. The jar that I thought contained jalapeños actually was kalamata olives, so I used them with a few drops of hot sauce. Also, I used a scoop of guacamole instead of actual avocados. So the spirit of the dish was almost the same! Again, we loved it! Thanks!