I love a prawn cocktail and although I've served it in a bowl in this recipe, it can be easily served in a prawn cocktail glass if you prefer.
The salad leaves are a pre-prepared bag of salad that includes iceberg lettuce, shredded cabbage and shredded or grated carrot. I think it's a lovely base for the remaining ingredients, but shredded iceberg lettuce will work just as well.
Many thousand Island dressing recipes include pickle, but I've replaced this with finely diced white onion and cornichons - but do feel free to experiment.
Makes a great starter or lovely light lunch.
Serves 2-4
Bag of sweet and crunchy salad (iceberg lettuce, red cabbage and carrot)
1 ripe avocado
1/4 cucumber
Handful of cherry tomatoes
150g cold water prawns
Thousand island dressing
250ml mayonnaise
65ml - 130ml tomato ketchup
1 tablespoon of white wine vinegar
1⁄4 small white onion
6 cornichons
- Peel and finely dice the white onion.
- Dice the cornichons.
- Place all of the dressing ingredients (starting with 65ml tomato ketchup) in a jug or jar and mix well to combine. Adjust to taste.
- Cut the cucumber into small dice.
- Cut the avocado in half and remove the stone.
- Scatter the salad leaves into the bowls, then top with the remaining ingredients, finishing with the prawns.
- Drizzle with the dressing and serve.
