Chipotle Prawn Cocktail & Avocado Salad
with Baby Gem Lettuce | Serves 2
A spicy, smoky twist on the classic prawn cocktail salad. Mix chipotle, mayo, lemon and ketchup together to make the prawns extra special. Layer the prawns on a bed of baby gem lettuce with chunks of creamy avocado for a quick and tasty lunchtime meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Baby Gem Lettuce
(Contains Egg, Mustard)
Not included in your delivery
a) Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then cut into chunks. Season with salt and pepper.
b) Trim the baby gem, halve lengthways, then thinly slice.
c) Zest the whole lemon, then juice one half and cut the other half into wedges.
d) In a small bowl, combine the mayonnaise, lemon juice and half of the chipotle paste (add less if you'd prefer things milder) with the tomato ketchup, olive oil and sugar (see pantry for all three amounts). Mix well until combined.
a) Drain the prawns.
b) Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins.
c) Once cooked, stir through the lemon zest and the remaining chipotle paste, then cook for 1 min more. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
a) When you're ready to serve, add the baby gem lettuce to a mixing bowl with the chipotle mayo dressing. Stir until the lettuce is fully coated.
b) Divide the lettuce between 2 serving bowls, then top with the chopped avocado and the chipotle prawns.
c) Serve with lemon wedges alongside for squeezing over.