Crisp Seafood Salad with Yogourt Dressing
Crisp, crunchy iceberg lettuce with creamy yogurt and sweet tiny prawns (shrimp) make an ideal combination for a summertime salad.
Number of servings : 4
Prep time: 30 minutes
Cooking time: Ready in under 30 minutes
Type of meal : | Salads | Salads
Special diet :
Ingredients
1 medium head iceberg lettuce
50 g sorrel or baby spinach leaves
250 g cherry tomatoes
150 g cooked and peeled prawns (shrimp), thawed if frozen
4 sprigs dill, for garnish
4 thin lemon slices, for garnish
50 g sorrel or baby spinach leaves
250 g cherry tomatoes
150 g cooked and peeled prawns (shrimp), thawed if frozen
4 sprigs dill, for garnish
4 thin lemon slices, for garnish
Vinaigrette
2 tablespoons canola or olive oil
2 tablespoons lemon juice
Salt and ground white pepper
2 tablespoons lemon juice
Salt and ground white pepper
Yogourt Dressing
1 cup (250 g/8 oz) yogourt
2 tablespoons mayonnaise
1 teaspoon dry vermouth
1 tablespoon lime juice
Salt and ground white pepper
Pinch of cayenne pepper
2 tablespoons mayonnaise
1 teaspoon dry vermouth
1 tablespoon lime juice
Salt and ground white pepper
Pinch of cayenne pepper
Directions
- Cut lettuce into strips. Tear larger sorrel leaves into pieces. Arrange lettuce and sorrel on serving plates. Cut tomatoes into quarters and add to salad.
- To make vinaigrette, whisk oil and lemon juice until combined; add salt and pepper to taste. Drizzle over lettuce.
- To make yogourt dressing, stir yogourt, mayonnaise, vermouth and lime juice until creamy. Season well with salt, white pepper and cayenne pepper.
- Spoon yogourt dressing and prawns on to salad. Garnish with dill and lemon slices.
Variation: In place of dry vermouth in the yogourt dressing, use 1 teaspoon dry white wine or 1 teaspoon orange juice. Dry vermouth has a slightly ‘herby’ taste and aroma.
Nutritional information:
