Summer Seafood Salad recipe
information
This impressive salad is simple to prepare.
ingredients
450 g (1 lb) cooked, peeled prawns
450 g (1 lb) seedless white grapes, halved if large
6 sticks celery, thinly sliced on diagonal
100 g (4 oz) toasted flaked almonds
100 g (4 oz) canned water chestnuts, sliced or diced
225 g (8 oz) canned lychees
1 small fresh pineapple, peeled, cored and cut into
pieces 280 ml (10 fl oz) mayonnaise 1 tbsp honey
1 tbsp light soy sauce
2 tbsps mild curry powder Juice of half a lime
Chinese cabbage or Belgian endive
450 g (1 lb) seedless white grapes, halved if large
6 sticks celery, thinly sliced on diagonal
100 g (4 oz) toasted flaked almonds
100 g (4 oz) canned water chestnuts, sliced or diced
225 g (8 oz) canned lychees
1 small fresh pineapple, peeled, cored and cut into
pieces 280 ml (10 fl oz) mayonnaise 1 tbsp honey
1 tbsp light soy sauce
2 tbsps mild curry powder Juice of half a lime
Chinese cabbage or Belgian endive
method
1. 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.
2. Slice the pineapple skin away and cut the flesh into bite-size pieces. Add to the prawns and toss to mix.
3. 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.
2. Slice the pineapple skin away and cut the flesh into bite-size pieces. Add to the prawns and toss to mix.
3. 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.
serving amount
serves 4 - 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
