Indulge in our vibrant 7-Layer Prawn Cocktail Salad, a perfect dish for entertaining or a refreshing meal. This visually stunning salad combines layers of crisp lettuce, ripe tomatoes, creamy avocado, tangy cocktail sauce, and succulent prawns sourced from Pearl Seafoods. Each bite offers a delightful mix of textures and flavours, making it a crowd-pleaser at any gathering. Enjoy the convenience of ordering fresh prawns online from Pearl Seafoods for easy delivery across Sydney and elevate your next meal!
Ingredients List
500g cooked tiger prawns, peeled (reserve 7 whole for garnish)
250g spiral pasta
1 baby cos lettuce, chopped
2 large tomatoes, diced
2 avocados, diced
½ red onion, finely sliced
1 cup shredded cheddar cheese
1 cup mayonnaise
½ cup tomato sauce
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
Salt and pepper, to taste
Fresh chives or dill, chopped (for garnish)
Lemon wedges, for serving
Steps
Cook the spiral pasta in a large saucepan of salted boiling water according to the package instructions. Once cooked, refresh the pasta under cold water, drain, and set aside to cool.
While the pasta cooks, peel the tiger prawns, leaving 7 with tails intact for garnish. In a bowl, combine the chopped tomatoes, chives, and olive oil. Season to taste. In a separate bowl, mash the avocados and mix in the fresh lemon juice. Thinly slice 2 of the Lebanese cucumbers and use a vegetable peeler to create ribbons from the remaining cucumber.
For the herbed cocktail sauce, beat the spreadable cream cheese in a bowl until smooth using electric beaters. Gradually add the sour cream and mayonnaise, mixing until just combined. Stir in the remaining sauce ingredients until thoroughly mixed.
In a large bowl, combine the cooked pasta with the basil pesto, tossing until well mixed.
Spread the herbed cocktail sauce across the bottom of a 3L trifle bowl. Layer in the finely shredded lettuce, followed by the grilled pineapple, cooked prawns, chopped cucumber, pesto pasta, and mashed avocado, smoothing the top layer.
Arrange the remaining prawns along one side of the bowl. Roll the cucumber ribbons into coils and place them around the inner edge of the bowl on either side of the prawns. Fill the center of the bowl with
the tomato mixture and sprinkle with parsley to serve.
