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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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From *Taste of Mexico* by Elisabeth L. Oritz & per her intro, Salads in Mexico are usually served w/the main course instead of green vegetables. Salads containing meat or seafood, however, are very satisfying & usually served as a separate course. I adapted this essentially make-ahead & assemble in minutes salad to suit our preferences w/options to add Old Bay Seasoning to the dressing & garnish w/avocado or lime wedges as desired. All ingredients are pre-cooked, but it seemed realistic to show that + ingredient prep time, so 20 min was allowed for prep & 5 min for assembly. *Enjoy* ! Ingredients:
1/2 head iceberg lettuce (separated into leaves, or assorted lettuce leaves) |
4 tablespoons mayonnaise |
4 tablespoons sour cream |
1 teaspoon old bay seasoning (opt add to dressing) |
12 ounces prawns (pre-cooked & chopped, may use frozen but well-drained prawns or baby shrimp) |
1/2 cup green beans (pre-cooked & chopped) |
1/2 cup carrot (pre-cooked & chopped) |
1/2 cucumber (peeled, seeded & chopped) |
2 eggs (hard-boiled & coarsely chopped) |
1 jalepeno chili (pickled variety, seeded & finely minced) |
salt (to taste) |
1/2 avocado (sliced as opt garnish) |
1/2 lime (cut in wedges as opt garnish) |
Directions:
1. Line a lrg salad bowl, platter or individual serving dishes w/lettuce leaves. Mix the mayo, sour cream & opt Old Bay Seasoning (if desired) in a sml bowl & set aside.
2. In a separate bowl, combine choppped prawns, beans, carrot, cucumber, eggs & chili. Season w/salt to taste preferences.
3. Add the prepared dressing to the prawn mixture & fold it in gently to ensure all ingredients are well-mixed & coated w/the dressing. Pile the mixture into the bowl, onto the platter or divide equally among 4 individual serving dishes & serve immediately garnished w/opt avocado slices &/or lime wedges as desired.
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