50g Mixed Salad Leaves
300g Large Prawns (Cooked)
4 tbsp Mayonnaise
4 tbsp Tomato Ketchup
1 tsp Lemon Juice
Ground Black Pepper
Slice the avocado in half, split in two, remove the stone and peel the skin. Slice each half of the avocado in two then slice again lengthways into chunky pieces.
Arrange half of the salad in the bottom of a deep bowl or plate, scatter half the avocado followed by half the prawns over the top and cover in Marie Rose sauce.
Finish with a good measure of ground black pepper.
Keywords: prawn, salad
Recipe by Adam Ternent
For a more luxurious version why not try with crayfish or cooked lobster.
Garlic & Chilli Prawns, Bresaola & Rocket Salad
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