Serve Scampi Salad on a bed of lettuce, with crusty bread and a chilled white wine for a super outdoor summer lunch party.8 oz. cooked Dublin Ray prawns , shelled
2 large avocados, halved, stoned, peeled and chopped
4 tomatoes, blanched, peeled, seeded and chopped
2 shallots, very finely chopped
4 lean bacon slices, rinds removed, grilled until crisp and crumbled
8 oz. cooked green beans, cut into i-inch lengths
1 tablespoon chopped fresh chives
1 tablespoon finely chopped fresh parsley
3 fl. oz. mayonnaise
2 tablespoons sour cream
1 tablespoon fresh lemon juice
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon ground coriander
In a large serving bowl, combine all the salad ingredients. Set aside.
In a small mixing bowl, using a wooden spoon, beat the mayonnaise, sour cream and lemon juice together. Add the salt, pepper and coriander and stir well to mix.
Spoon the dressing over the salad and toss well with two spoons. Either serve the salad immediately, or chill in the refrigerator until you are ready to serve it.
Two luxurious, refreshing dishes perfect for a summer’s day – Scampi Kebabs, with lemons, sage and vegetables, and a superb Scampi Salad. k’-.v v