This is a delicious variation to my Bloody Mary Salad. The flavours lend themselves so beautifully to seafood!
1 dozen cooked prawns, peeled
Bloody Mary Salad
3-4 punnets cherry tomatoes, quartered (I have used multi-coloured tomatoes for variety)
1-2 Lebanese cucumbers, diced
1 red, yellow or green capsicum (bell pepper), finely diced - or use a mix of all three!
2 celery ribs, finely diced
1 green onion, finely sliced
1 red onion, finely diced
6 gherkins, finely dined
2 tablespoons capers
1/4 cup sliced pitted green olives
1/4 cup sliced pitted black olives
OPTIONAL: finely diced pickled Jalapenos (to taste)
OPTIONAL: 1 avocado, peeled, de-seeded and finely diced
Celery leaves for garnish
Spicy Bloody Mary Salad Dressing
1 punnet red cherry tomatoes or 1-2 tomatoes, chopped
Juice of one lemon
1 tablespoon olive oil
1 tablespoon red wine vinegar (if you don't have red wine vinegar, apple cider vinegar and a splash of balsamic will do!)
2 teaspoons Worcestershire Sauce (taste and add more if desired)
1-2 teaspoons Tabasco sauce (to taste)
1 tablespoon capers
1/4 teaspoon black pepper
OPTIONAL (for garlic lovers like me!): 1 small clove garlic
OPTIONAL: 1 teaspoon to 1 tablespoon of white horseradish, to taste OR a few slices of pickled jalapeno.
Place all ingredients in a high speed blender like a Vitamix, and blend until smooth.
Taste the dressing and adjust the seasonings to your taste.
Place all ingredients in a large bowl and toss to combine.
Place in individual bowls or glasses.
Pour dressing over top.
Arrange prawns decoratively around bowl or glass.
Garnish with celery leaves.