Crisp seafood salad with yoghurt dressing
Crisp, crunchy iceberg lettuce with creamy yoghurt and prawns make an ideal combination for a summertime salad.
Ingredients
Serves: 4
- 1 medium head iceberg lettuce
- 50 g sorrel or baby spinach leaves
- 250 g cherry tomatoes
- 150 g cooked and peeled prawns, thawed if frozen
- 4 sprigs dill, for garnish
- 4 thin lemon slices, for garnish
- VINAIGRETTE
- 2 tablespoons canola or olive oil
- 2 tablespoons lemon juice
- salt and ground white pepper
- YOGHURT DRESSING
- 1 cup (250 g) yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon dry vermouth
- 1 tablespoon lime juice
- salt and ground white pepper
- pinch of cayenne pepper
Directions
Preparation:30min ›
Extra time:10min ›
Ready in:40min
- Cut lettuce into strips. Tear larger sorrel leaves into pieces. Arrange lettuce and sorrel on serving plates. Cut tomatoes into quarters and add to salad.
- To make vinaigrette: whisk oil and lemon juice until combined; add salt and pepper to taste. Drizzle over lettuce.
- To make yoghurt dressing, stir yoghurt, mayonnaise, vermouth and lime juice until creamy. Season well with salt, white pepper and cayenne pepper.
- Spoon yogurt dressing onto salads and arrange prawns. Garnish with dill and lemon slices.
cook's tip
In place of dry vermouth in the yoghurt dressing, use 1 teaspoon dry white wine or 1 teaspoon orange juice. Dry vermouth has a slightly "herby" taste and aroma.
iceberg lettuce with salmon
Finely shred 1 medium head iceberg lettuce. Slice 3 celery stalks into thin strips and finely grate 2 medium carrots. Combine in a serving bowl.
Whisk 2 tablespoons olive oil, 3 tablespoons lemon juice, 1 teaspoon whole-grain mustard, 1⁄4 teaspoon sugar until combined; add salt and white pepper to taste.
Pour over salad and stir to combine.
Cut 100 g smoked salmon into strips and place on top of salad. Garnish with lemon slices and celery leaves.
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