Prawn cocktail with caper dressing
5
Points®
Total time: 30 min • Prep: 30 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
This Aussie favourite is perfect for a summer BBQ. To save time, make the dressing in advance.
Ingredients
Greek yoghurt, plain, low-fat, no added sugar
140 g
Whole egg mayonnaise
⅓ cup(s), (100g)
Capers, rinsed, drained
2 tbs, chopped
Fresh chives
2 tbs, finely chopped
Fresh lemon rind
2 tsp, finely grated
Cos lettuce
200 g, outer leaves discarded
Endive
175 g
Avocado
1 large, cut into small wedges
Pickled gherkin, drained
90 g, thinly sliced (cornichons)
Cooked peeled prawns
24 small, King variety
Lemon(s)
1 medium, cut into thin wedges
Instructions
1
To make the caper dressing, place yogurt, mayonnaise, capers, chives and rind in a small bowl. Season with salt and pepper. Stir to combine.
2
Place a few lettuce and witlof leaves into eight serving glasses. Finely shred remaining cos lettuce leaves. Layer shredded leaves, avocado and cornichons in glasses. Top with prawns and caper dressing. Serve with lemon wedges.
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