Recipe

King prawns, crabs and avocado salad with verjuice mayonnaise

Featuring delicious, fresh seafood and dressed with a tangy verjuice mayonnaise, this salad is designed to impress.

  • 30 mins preparation
  • Serves 6
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Ingredients

  • 1 kg cooked king prawns
  • 2 baby cos hearts
  • 1 red witlof
  • 1 white (green) witlof
  • 1 bunch rocket
  • 2 large (640g) avocados
  • 6 freshly steamed blue swimmer crabs
  • micro mint or small mint leaves, to serve
  • 2 lemons, cut into wedges, to serve
Verjuice mayonnaise
  • 2 large free-range egg yolks, at room temperature
  • 2 tablespoons verjuice
  • 1 tablespoon Dijon mustard
  • ½ cup (125ml) extra virgin olive oil
  • ½ cup (125ml) vegetable oil
  • lemon juice, to taste

Method

Verjuice mayonnaise
  • 1
    Blend or process egg yolks, verjuice and mustard until combined. With motor operating, slowly add the oils until combined. Season to taste with sea salt flakes and freshly ground black pepper. Taste for acidity, adding a squeeze of lemon juice if needed. Cover; refrigerate until ready to use.
  • 2
    Peel and devein prawns. Separate leaves of lettuce, witlof and rocket. Wash and dry leaves. Cut avocados in half, remove seeds and skin and cut into thick chunks. Place avocado into a large bowl with the leaves; gently toss together.
  • 3
    Place salad on a large platter. Scatter with prawns and mint; serve with Verjuice Mayonnaise, the steamed crabs and lime wedges.

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