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21 July 2014,16:24 by
J.Sujatha

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SUMMER SEAFOOD SALAD

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Combine the prawns, grapes, celery, almonds, water chestnuts and lychees in a large bowl. Trim off the top and bottom of the pineapple and quarter. Slice off the points of each quarter to remove the core.
  • Slice the pineapple skin away and cut the flesh into bite-size pieces. Add to the prawns and toss to mix.
  • Break the Chinese cabbage or endive and wash well. If using Chinese cabbage, shred the leafy part finely, saving the thicker ends of the leaves for other use.
  • Place the Chinese cabbage on salad plates. Mix the remaining dressing ingredients thoroughly.
  • Pile the salad ingredients onto the leaves and spoon over some of the dressing, leaving the ingredients showing.
  • Separate endive leaves and arrange them whole. Serve remaining dressing separately.

INGREDIENTS

  • 250 grams cooked, peeled prawns
  • 250 grams seedless white grapes, halved if large
  • 3 sticks celery, thinly sliced on diagonal
  • 50 grams toasted flaked almonds
  • 50 grams canned water chestnuts, sliced or diced
  • 100 grams canned lychees
  • 1 small fresh pineapple, peeled, cored and cut into pieces
  • 200 ml mayonnaise
  • 1 tablespoon honey
  • 1 tablespoon light soy sauce
  • 1 tablespoon mild curry powder
  • Juice of half a lime
  • Chinese cabbage or Belgian endive 

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