Ingredients
-
1/2
-
4
-
4
-
1
-
12
-
1/2
-
1/2
-
1/2
-
2
-
1
-
-
1/2
-
1/2
-
-
Directions
Mexican Prawn Salad, 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* !, This was fantastic, even though I did make a couple switches I cut the recipe in half for the two of us My husband doesn’t care for cukes, so I skipped them but kept 2 eggs to make up for the omission and to keep the volume similar The jar that I thought contained jalapeos actually was kalamata olives, so used them with a few drops of hot sauce Also, used a scoop of guacamole instead of actual avocados So the spirit of the dish was almost the same! Again, we loved it! Thanks!
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Steps
|
1
Done
|
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
Done
|
in a Separate Bowl, Combine Choppped Prawns, Beans, Carrot, Cucumber, Eggs & Chili. Season W/Salt to Taste Preferences. |
|
3
Done
|
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. |
