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 :


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
2 tablespoons canola or olive oil
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


  1. 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.
  2. To make vinaigrette, whisk oil and lemon juice until combined; add salt and pepper to taste. Drizzle over lettuce.
  3. To make yogourt dressing, stir yogourt, mayonnaise, vermouth and lime juice until creamy. Season well with salt, white pepper and cayenne pepper.
  4. 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: