Crisp seafood salad with yoghurt dressing

    40 minutes

    Crisp, crunchy iceberg lettuce with creamy yoghurt and prawns make an ideal combination for a summertime salad.

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    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
    • 2 tablespoons canola or olive oil
    • 2 tablespoons lemon juice
    • salt and ground white pepper
    • 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

    Preparation:30min  ›  Extra time:10min  ›  Ready in:40min 

    1. 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.
    2. To make vinaigrette: whisk oil and lemon juice until combined; add salt and pepper to taste. Drizzle over lettuce.
    3. To make yoghurt dressing, stir yoghurt, mayonnaise, vermouth and lime juice until creamy. Season well with salt, white pepper and cayenne pepper.
    4. 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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