Restaurants›Finn's Seafood Chops Cocktails›Chopped Prawn Salad Recipe

Chopped Prawn Salad Recipe

Inspired by Finn's Seafood Chops Cocktails
Time30m
Serves2

Light enough for an afternoon meal, piled high with succulent prawns, juicy baby tomatoes, bacon, blue cheese, egg, avocado, and broccoli on a bed of crisp romaine lettuce topped with a house-made creamy tomato vinaigrette.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad Ingredients

Method

Preparation Instructions

1

Cook the Bacon

In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels, then chop into small pieces.

2

Prepare the Broccoli

In a pot of boiling water, blanch the broccoli florets for 2-3 minutes until bright green. Drain and shock in cold water to stop cooking. Chop into small pieces.

3

Boil the Eggs

In a small pot, place the eggs and cover with water. Bring to a boil, then reduce heat to low and simmer for 9-12 minutes. Remove, cool, peel, and chop.

4

Cook the Prawns

In the same skillet used for bacon, add the prawns and cook for 3-4 minutes until pink and opaque. Remove from heat.

5

Prepare the Salad

In a large bowl, combine chopped romaine lettuce, baby tomatoes (halved), avocado (sliced), bacon, broccoli, prawns, blue cheese (crumbled), and boiled eggs.

6

Make the Vinaigrette

In a small bowl, whisk together olive oil, balsamic vinegar, tomato puree, salt, and pepper to taste.

7

Serve

Drizzle the creamy tomato vinaigrette over the salad and toss gently. Serve immediately.