Prawn Cocktail

Gluten-free | Sugar-free | Dairy-free | No added fat

Serves 1

Why it’s delicious

Nothing screams Summer louder than a kitschy, cool prawn cocktail. The colours. The flavours. The textures. This literally is summer in a bowl. 

Helpful hints + tips

Before you start, you’ll need to prepare my Kombu Water. Kombu water is my healthy broth alternative and one of my favourite foundation recipes. If you need the recipe, you can find it here.

Ground wakame It’s a great idea to buy a packet of wakame (dried seaweed) from the supermarket or Asian store and grind it until it's small enough to sprinkle. I used a coffee/spice grinder to grind mine, but you can also use a food processor or chop furiously with a sharp knife until the seaweed is in small, fine pieces. 

Ingredients

• 150 g (5.2 oz) raw (green) prawn tails
• 300 ml (10.1 fl oz) Kombu Water
• 100 g (3.5 oz) lettuce leaves, lightly washed and torn
• ¼ avocado
• ½ lemon, juiced + 1 lemon wedge
• Small handful of basil leaves
• 50 g (1.7 oz) Delish Pickled Onions
• 1 tsp ground wakame 
• Himalayan salt and freshly ground black pepper

Method

1. Heat a small pot at medium temperature and bring the kombu water to a gentle simmer. Add the prawn tails and cook for 60 seconds or until the prawns turn light orange. 
2. Remove the prawns from the water and allow them to cool slightly.
3. Add the lettuce leaves to a bowl or plate in which you intend to serve the salad and top with the cooked prawns, avocado, and a drizzle of lemon juice. 
4. Add the basil leaves, pickled onions, ground wakame and season with some salt and pepper. Add some more fresh lemon juice and serve with a lemon wedge!