This summer salad is a modern twist on what was a favorite childhood entree, Prawn Cocktail. Every year for the best part of my childhood I would request this as part of my birthday dinner! Prawn and Citrus Salad Cups are perfect for any special occasion.
Method
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Peel prawns and set aside in refrigerator.
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Take 6 outer leaves of lettuce and set aside to use as 'cups' for each salad. Shred the remaining lettuce and place in a bowl.
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Peel and dice mango, avocado and orange into 2cm cubes.
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Add the cubed ingredients, capers and dill or parsley to the bowl of peeled prawns. Gently toss to mix well.
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Pour thousand island dressing onto shredded lettuce and toss until well coated.
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Place shredded lettuce mix into bottom of each lettuce cup and spoon prawn salad mix on top.
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Sprinkle each salad with cashews and season with salt and pepper.
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Serve immediately.
Recipe Hints and Tips:
- Prawn and Citrus Salad Cups are not suitable for freezing. They should be made and eaten on the day of serving.
- You can substitute the prawns with chicken or bbq chicken.
