Print Recipe PRAWN AND CUCUMBER SALAD WITH SPICY YOGHURT DRESSING
I used to love prawn cocktails in the Seventies, but to modern tastes that mix of ketchup and mayonnaise is too heavy and gloopy. This Asian-inspired version is made with natural yoghurt, sweet chilli and lime and is much lighter and healthier. It’s a great dish for picnics, if you’re heading outdoors with it make the dressing in a jar with a tight fitting lid. As with all leaf-based salads, you should only dress it at the last minute to avoid the leaves wilting.