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PrintSUMMER SEAFOOD SALAD
Serves :
4
Preparation Time :
Cooking Time :
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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