You are here

South Pacific Seafood Bowl

admin's picture
Ingredients
  Iceberg lettuce head 1
  Cooked prawns/Cooked shrimps 8 Ounce
  Papaya 1
  Kiwi fruit 2
  Fresh pineapple 1⁄2
  Pineapple 1⁄2
  Strawberries 8 Large
  Whole strawberries 8 Large
  Mint sprig 4
  Fresh mint sprig 4
For green goddess dressing
  Mayonnaise 1 Cup (16 tbs)
  Tarragon vinegar 1 Tablespoon
  Anchovy fillets 2 , minced
  Parsley 2 Teaspoon, chopped
  Green onion 1 , chopped
  Chives 2 Teaspoon, chopped
  Fresh parsley 2 Teaspoon, chopped
  Tarragon 1 Teaspoon, chopped
  Fresh chives 2 Teaspoon, chopped
  Fresh tarragon 1 Teaspoon, chopped
Directions

GETTING READY
1. Pluck lettuce leaves from the head and core.
2. Wash them thoroughly.
3. Place them in a bowl of ice-chilled water for 30 minutes until ready to serve.

MAKING
4. In a medium bowl, combine the mayonnaise, vinegar and anchovies.
5. Whisk with a fork until well blended.
6. Stir in the onion and herbs.
7. Refrigerate to blend flavors and to chill before serving.
8. Halve the prawns.
9. Pare the papaya and cut it into cubes.
10. Peel kiwi and slice.
11. Core and cut pineapple into dices.
12. Halve the whole strawberries.
13. Combine fruit and prawns in a large bowl and mix well.
14. Add dressing and toss to coat.
15. Drain lettuce and pat dry then tear into bite size pieces.

SERVING
16. Between 4 salad bowls or plate, divide lettuce.
17. Heap the salad on top.
18. Garnish each with a mint of spring.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Oceanian
Course: 
Appetizer
Dish: 
Dressing, Salad
Ingredient: 
Seafood
Preparation Time: 
15 Minutes
Servings: 
4

Rate It

Your rating: None
4.646875
Average: 4.6 (16 votes)