Lemon Pepper Prawn Salad & Creamy Dill Dressing
with Cos Lettuce & Pickled Onion
- Crustaceans
- Eggs
Embrace fresh summer flavours with this bright and vibrant salad, scattered with zingy pickled onions. Fragrant prawns are the perfect topping to take this side from simple to sensational!
Ingredients
1
Red Onion
2 sachet
Lemon Pepper Seasoning
1 packet
Parsley
1
Baby Cos Lettuce
380 g
Peeled Prawns
(Contains: Crustaceans;)
1
Cucumber
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
Cooking Steps
• Thinly slice red onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. • Add enough water to just cover onion. Set aside.
• Trim the end of cos lettuce, then separate the leaves. • Using a vegetable peeler, slice cucumber into ribbons. • In a medium bowl, combine prawns, lemon pepper seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns in batches, tossing, until pink and starting to curl up, 3-4 minutes.
• Just before serving, drain pickled onion. • Evenly place cos lettuce leaves and cucumber ribbons on a serving platter, then drizzle with half of the dill & parsley mayonnaise and season with salt and pepper. • Top with lemon pepper prawns and pickled onion. • Drizzle over remaining dill & parsley mayonnaise and tear over parsley to serve. Enjoy!
