Pickled jalapeno chilli gives a distinctive spicy flavour to this delicious salad. In Mexico, it is quite usual to serve such a hearty salad as a separate course.
1 iceberg lettuce or 2 Little Gem lettuces, separated into leaves, or assorted lettuce leaves
60 ml (4 tbsp) mayonnaise
60 ml (4 tbsp) soured cream
350 g (12 oz) cooked prawns, thawed if frozen, chopped
75 g (3 oz) 1/2 cup cooked green beans, chopped
75 g (3 oz) 1/2 cup cooked carrots, chopped
1/2 cucumber, about 115 g (4 oz) chopped
2 hard-boiled eggs, coarsely chopped
1 drained pickled jalapeno chilli, seeded and chopped
salt
60 ml (4 tbsp) mayonnaise
60 ml (4 tbsp) soured cream
350 g (12 oz) cooked prawns, thawed if frozen, chopped
75 g (3 oz) 1/2 cup cooked green beans, chopped
75 g (3 oz) 1/2 cup cooked carrots, chopped
1/2 cucumber, about 115 g (4 oz) chopped
2 hard-boiled eggs, coarsely chopped
1 drained pickled jalapeno chilli, seeded and chopped
salt
method
1. Line a large salad bowl or platter with the lettuce leaves. Mix the mayonnaise and soured cream together in a small bowl and put aside.
2. Combine the prawns, beans, carrot, cucumber, eggs and chilli i a separate bowl. Season with salt.
3. Add the mayonnaise and soured cream mixture to the prawns, folding it in very gently so that all the ingredients are well mixed and coated with the dressing. Pile the mixture into the lined salad bowl or arrange attractively on the platter and serve.
2. Combine the prawns, beans, carrot, cucumber, eggs and chilli i a separate bowl. Season with salt.
3. Add the mayonnaise and soured cream mixture to the prawns, folding it in very gently so that all the ingredients are well mixed and coated with the dressing. Pile the mixture into the lined salad bowl or arrange attractively on the platter and serve.
serving amount
serves 4
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.
