It's November, not the usual time of year for salads and the weather is pretty horrible. For some reason, (probably because I have been eating pumpkin soup all week!) I had a bit of a craving for a prawn cocktail salad, and they are so easy to put together (especially if you're not trying to be artistic with it). A bed of salad, some prawns, a slick of suitable sauce (like Marie-Rose or, in my case, some light Thousand Island dressing) and you have something light and delicious.They were so fashionable in the 1970s and '80s that all restaurants seemed to include a prawn cocktail in their starter menu, before they were considered a cliché and dropped out of fashion and off the menus.
I like the contrast of the tender prawns and the sauce on crisp lettuce leaves. Here's my messy version, which had a bed of little gem lettuce, cherry tomatoes and avocado and was delicious. I could have done with some brown crusty bread to eat it with. Must remember that for next time!
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