Prawn cocktail platter

Turf meets surf when sweet and juicy prawns are nestled in leafy green foliage!

Serves: 6

Time to make: 20 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

1 clove garlic, cut in half
1 spring onion, cut in half
1 avocado
1 tablespoon lemon zest
¼ cup lemon juice
¹⁄³ cup mixed fresh herbs (dill, chives, parsley, mint)
¹⁄³ cup reduced-fat Greek-style yoghurt
1 tablespoon rice vinegar
1 oak leaf lettuce, leaves torn
60g baby spinach leaves
6 radishes, thinly sliced
2 Lebanese cucumbers, peeled into ribbons
1 small red onion, thinly sliced
600g peeled cooked prawns, tails intact
¼ cup small fresh mint leaves
2 tablespoons small fresh dill sprigs

Instructions

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1 Place garlic and spring onion in a food processor and process for a few seconds or until finely chopped. Add avocado, lemon zest and juice, fresh herbs, yoghurt, vinegar and 1 tablespoon water and process for 20 seconds or until smooth and combined. Season with freshly ground black pepper, then transfer to a small serving dish.

2 Arrange lettuce, spinach, radish, cucumber and red onion on a serving platter. Top with prawns and fresh mint and dill. Serve with dressing on the side.

HFG tip

Prep ahead! Save time on the big day by making the green goddess dressing for this prawn cocktail platter a few days in advance. Keep covered in the fridge until ready to serve.

Nutrition Info (per serve)

Calories 188 cal

Kilojoules 787 kJ

Protein 27.5 g

Total fat 5 g

Saturated fat 0.9 g

Carbohydrates 4.6 g

Sugar 4.3 g

Dietary fibre 5.9 g

Sodium 618 mg

Calcium 184 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.