Prawn cocktail with virgin mary sauce
This classic eighties starter makes a wonderful protein-packed lunch. We’ve added our won twist, in the form of pureed avocado, to ensure you get some great essential fats.
Preparation time: 5 minutes
Cooking time: 3 minutes
- 1 Little Gem lettuce, shredded
- 4 cherry tomatoes, halved
- ¼ cucumber, peeled and diced
- 9 asparagus tips, raw, very finely sliced
- 5 radishes, very finely sliced
- ½ avocado, stone removed
- A good squeeze of lemon juice
- Small handful fresh coriander, finely chopped
- 50ml spiced tomato juice (add 1 tsp Tobasco if you can’t get spiced tomato juice)
- 2 tablespoons crème fraiche
- ½ teaspoon Worcester sauce
- ½ teaspoon horseradish paste
- 160g large cooked prawns
- Lemon wedges
- 2 slices of rye bread (optional)
This makes a very special open sandwich. Chop the prawns into bite-sized pieces and mix through the salad vegetables with the tomato dressing. Spread the avocado puree onto a slice of rye bread and top with the prawn mix,
Photo and recipe taken from The Balance Diet Cookbook.
Mix the lettuce, tomatoes and cucumber in a bowl. Layer the sliced asparagus and radish on top of the lettuce mix.
Spoon the avocado flesh into another bowl, and mash until smooth. Add the coriander and the lemon juice and mix well until smooth and combined.
In another bowl, mix the spiced tomato juice, crème fraiche, Worcester sauce and horseradish. Stir well to mix.
Put the salad mix into serving glasses and top with the avocado puree. Place the prawns on top and finish with the tomato sauce.
Serve with lemon wedges along with a couple slices of rye bread (if using).