Prawn cocktail salad
Light whole egg mayonnaise
2 small, halved, stone removed, thinly sliced
1 tbs, finely chopped
1 leaf, (small)
Cooked peeled prawns
800 g, (or buy 1.6kg shell-on prawns, then peel and devein)
- To make cocktail sauce, combine mayonnaise, tomato sauce, half the lemon juice, caster sugar and Tabasco sauce in a small bowl.
- Place avocado, remaining lemon juice and dill in a medium bowl, tossing to combine. Arrange lettuce on a serving platter, top with avocado mixture and prawns, then season with salt and freshly ground black pepper. Serve prawn cocktail salad with cocktail sauce.