This light prawn cocktail salad is a fresh way to serve pasta in summer.
Ingredients
- 400g linguine
- 2 tablespoons extra virgin olive oil
- 1/4 cup (75g) whole-egg mayonnaise
- Zest and juice of 1 lemon
- 2 tablespoons pure (thin) cream
- 1 teaspoon tomato sauce (ketchup)
- 1 teaspoon Worcestershire sauce
- Tabasco sauce, to taste
- 2 tablespoons finely chopped flat-leaf parsley leaves
- 1 gem lettuce, cut into wedges
- 12 cooked prawns, peeled (tails intact), deveined
- 1 avocado, chopped
Method
- Step 1Cook the pasta according to the packet instructions or until al dente, drain and refresh. Toss drained pasta with oil and set aside to cool.
- Step 2In a bowl, whisk the mayonnaise, lemon zest and juice, cream, tomato sauce, Worcestershire sauce and Tabasco together, then season. Toss two-thirds of the sauce with the cooled pasta and parsley.
- Step 3To serve, divide the dressed pasta among serving bowls. Arrange a lettuce wedge on the side of each bowl and top pasta with peeled prawns and chopped avocado. Drizzle over the remaining sauce, season with freshly ground black pepper and serve.
- Author: Jessica Brook
- Image credit: Ian Wallace
- Publication: Taste.com.au
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