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Layered prawn cocktail salad recipe
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Prep Time:
60 minutes
Cook Time:
10 minutes
Total Time:
70 minutes
Reimagine the classic prawn cocktail as a vibrant layered summer salad.
Ingredients:
  • 2kg rockmelon
  • 1/2 iceberg lettuce, roughly shredded
  • 2 Lebanese cucumbers, quartered lengthways, thickly sliced
  • 1kg cooked large king prawns, peeled, deveined (tails intact)
  • 2 avocados, cut into 2cm pieces
  • 1/4 red onion, thinly sliced
  • 62.50 ml fresh dill sprigs
  • 1/2 bunch fresh chives, cut into 3cm lengths
  • 1/2 baguette, thinly sliced
  • 36.40 gm extra virgin olive oil
  • 2 garlic cloves, halved
  • 81.68 gm whole-egg mayonnaise
  • 77.55 gm sour cream
  • 21.00 gm lemon juice
  • 23.40 gm dijon mustard
  • 40.00 ml finely chopped fresh chives
  • 2 tsp finely chopped fresh dill
Instructions:
  • Prepare delicious Crostini: Begin by preheating your oven to 200C/180C fan-forced and lining a large baking tray with parchment paper. Arrange the bread slices in a single layer on the tray and generously brush both sides with oil. Bake in the oven for 5 minutes, then flip the slices and bake for another 5 minutes until they are golden and crisp. Allow the crostini to cool for 5 minutes before rubbing one side with the cut-side of a garlic clove. Let them cool completely before serving.
  • Use a melon baller to scoop small balls from the melon flesh. Arrange the balls on a baking tray lined with paper towel to pat them dry.
  • Prepare a creamy herb dressing by combining all ingredients in a bowl, then whisk until velvety smooth. Finally, season generously with salt and pepper to elevate the flavors.
  • Layer the lettuce in a 3.5-litre glass serving bowl, followed by rockmelon and cucumber. Add the prawns on top, then the avocado, onion, dill, and chives. Drizzle a bit of dressing over the layers. Serve with the rest of the dressing and crostini on the side.

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