Seared Prawn Cocktail Salad
The retro classic gets a hot pan and a garlicky glow-up - prawn cocktail you can call dinner.
Serves: 4
Prep time: 15 minutes
Cook time: 10 minutes
INGREDIENTS
500g frozen Australian prawns, thawed
3 garlic cloves, crushed
3 tablespoons olive oil, divided
1 lemon, juiced
2 ripe avocados, chopped
4 cups shredded iceberg lettuce
2 tablespoons chopped chives
spicy mayo, to taste, OR simple Rose Marie sauce: 2 tablespoons tomato sauce, 2 tablespoons mayonnaise, 1 teaspoon Worcestershire sauce, 2 teaspoons lemon juice and lots of black pepper - mix well
METHOD
In a large frying pan, heat 2 tablespoons of the olive oil over medium-high heat.
Add the crushed garlic and cook for 1 minute until fragrant.
Add the prawns and sear for 1-2 minutes on each side until pink and opaque, flipping just once. Remove from the pan and set aside.
In the same pan, add the remaining olive oil and the lemon juice. Stir to combine, scraping up any bits of garlic.
In a large salad bowl, combine the chopped avocado with the warm lemon-garlic oil from the pan. Toss gently to coat.
Add the shredded lettuce and toss with the avocado mixture.
Arrange the prawns on top of the salad.
Sprinkle with chives and drizzle over the spicy mayo or Rose Marie sauce, to taste.
HINTS
Thaw the prawns thoroughly and pat them dry before cooking - a dry prawn sears, a wet prawn stews.
Use ripe avocados for a creamy texture that clings to the lettuce.
Adjust the amount of spicy mayo or Rose Marie to suit your heat preference.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: approximately 6550kJ (1565 calories)
Protein: 85g
Fat: 120g
Saturated fat: 21g
Carbohydrates: 38g
Sugars: 14g
Fibre: 18g
Sodium: 1700mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.