Fresh seafood salads never get old.
Take fresh juicy succulent prawns, add crispy lettuce, creamy avocado and dollop with a lemony coconut dressing and you’ve got a beautiful little cocktail that you’ll go back to time and time again.
Seafood cocktails are a bit of a retro dish and one of those things I love but just haven’t had for years. So the other day I was in a church op shop and picked up these lovely little salad bowls the size of a large avocado at the bargain price of 20 cents a piece. I couldn’t believe how cheap these bowls were and of course I had to get them convincing myself that this wasn’t just another impulse buy destined to collect dust in my cupboards, unused for years before I took it back to donate. No these bowls were going to be used. So if the bowls were an impulse buy, you could say the avocado prawn cocktail was a reflex action.
Avocados was an obvious choice of ingredient, being the natural shape of these bowls, then prawns and salad because the weather was so warm and nothing beats a great seafood salad meal. So retro seafood cocktails for my retro salad bowls 🙂
And of course there’s always a little twist. Instead of using traditional cream or mayonnaise for my dressing, I’ve opted for a little coconut cream with lemon juice and smoked paprika but by all means use whatever ingredient fits your fancy or is in your pantry, it tastes great all the same.
Fresh is best especially when it comes to seafood and salads so do buy the fresh prawns if you can and cook it in a little salted water for a few minutes. This will give you full flavoured tasty prawns although the peeling process means a few do get eaten in the process so make sure you have extras.
- 1-2 kg of cooked prawns (peeled)
- 2 small cos lettuces
- 1/2 cup coconut cream (thick consistency)
- 1 tablespoon of tomato sauce
- 1/2 teaspoon of smoked paprika
- 1/4 teaspoon of seasalt
- 1 lemon
- 1/4 red onion finely chopped
- 1 small cucumber chopped
- 2 avocados sliced
- Whip coconut cream until it slightly aerated and thickened then stir in tomato sauce, salt and lemon juice and smoked and chill in the fridge while you prepare the salad.
- Wash cos lettuce and dry in a salad spinner. Peel outer leaves of the lettuce and line each of the serving bowls with a leaf each. Then shred the remaining lettuce leaves and combine with red onion and cucumber then toss with 2 tablespoons of the dressing. Top the prepared salad bowls with a spoonful of shredded salad, add some prawns and avocado slices and finally serve with a dollop of dressing.
- For a quick dressing simply substitute coconut cream with your favourite mayonnaise.