This is a deliciously different take on the traditional prawn cocktail.
1 dozen cooked prawns, peeled
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!
1 red onion, finely diced
1-2 avocado's peeled, de-seeded and diced
2 green onions, finely sliced
Kernels from one corn cob (I didn't use corn in the prawn cocktail in the pics, but I usually add it)
Finely diced pickled Jalapenos (to taste)
OPTIONAL: Handful of coriander (cilantro) leaves, chopped
Butter lettuce leaves, for garnish
Spicy Mexican Salad Dressing
1 punnet red cherry tomatoes or 1-2 tomatoes, chopped
Juice of two limes
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!)
1-2 teaspoons Tabasco sauce (to taste) or one mild red chilli
1/2 teaspoon salt
1/4 teaspoon black pepper
1-2 Tablespoons pickled jalapenos.
OPTIONAL (for garlic lovers like me!): 1 small clove garlic
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 butter lettuce leaves.