PRAWN AND CUCUMBER SALAD RECIPE

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.
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Ingredients
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. First make the dressing. Place 1 tablespoon of the fish sauce in a bowl (or a jar if you are taking this on a picnic) and add the chilli sauce, lime zest and juice and the sugar. Mix well. Add the yoghurt a spoonful at a time, stirring as you do so, then taste and add a little more fish sauce if needed.
  2. Place 1 tablespoon of the dressing in a salad bowl. Sit the prawns, cucumber and lettuce on top. Cover and set aside (in the fridge if not required for a few hours).
  3. Just before serving, pour the remaining dressing over the salad and toss well.

Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.