Mexican Prawn Salad

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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* !”
4 Salad Servings

Ingredients Nutrition

  • 12 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)
  • 12 cup green beans (pre-cooked & chopped)
  • 12 cup carrot (pre-cooked & chopped)
  • 12 cucumber (peeled, seeded & chopped)
  • 2 eggs (hard-boiled & coarsely chopped)
  • 1 jalepeno chili (pickled variety, seeded & finely minced)
  • salt (to taste)
  • 12 avocado (sliced as opt garnish)
  • 12 lime (cut in wedges as opt garnish)


  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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