Lucky Recipes
Sarah & Jen's Summer Seafood Salad
Cooking Time: 30 mins
Difficulty: Easy!
Serves: 2
Ingredients
For the Salad:
• 2 big handfuls rocket
• 2 big handfuls of cos or romaine (or another green lettuce with crunch)
• 1 large avocado
• Half white onion (very finely sliced)
• Half yellow capsicum (cut into slithers)
• Beetroot (peeled, diced into cubes & roasted for half an hour in olive oil & salt) - optional
• Half a cucumber (sliced into half moons - skin off if you prefer)
• Half punnet cherry tomatoes (cut into halves)
• 1 large orange
• Juice of 1 lemon
• Half a fennel bulb (finely sliced) optional
• Save some fennel fronds for garnish
• 300g raw prawns
• 300g smoked salmon (flake using fingers)
• Handful fresh basil leaves (optional)
• Handful of pumpkin & sunflower seeds (to scatter on top)
Salad Dressing:
• 2 x tablespoons Heinz tomato ketchup
• 2 x tablespoons mayo
• 2 x tablespoons mild American mustard
• Juice of half a lemon
• Splash of Lucky Taco Habanero hot sauce
• Pinch of sea salt
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Method
• Make your salad dressing by adding everything into a bowl & mixing together until you get a yummy pinkish marie rose colour. Set aside.
• In a frying pan, cook prawns over medium / high heat until they turn opaque. Don’t be afraid to brown them a little for more depth of flavour (and they look prettier). Once cooked, set aside. We add a little Lucky Taco Chilli Salt for extra KICK!
• Peel & chop orange into rounds - taking care to remove seeds.
• Place the orange segments into a bowl with the finely sliced fennel & pour over lemon juice & set aside.
• Peel & slice avocado into quarter half moons. Drizzle over some fresh lemon juice - to stop the avo turning brown.
• Roughly chop the crunchy lettuce & mix with the rocket in a big serving bowl.
• Scatter the avocado slices, onion, capsicum, cucumber, beetroot, cherry tomatoes and orange/fennel/lemon mixture on top on the leaves.
• Layer the prawns & salmon on top & scatter the fresh basil leaves & fennel fronds (seeds) over the top.
• Either serve the sauce on the side with some fresh bread or drizzle over the top.
