Ingredients for Mexican Prawn Salad
- Iceberg Lettuce
- Mayonnaise
- ¼ cup sour cream
- ½ teaspoon Old Bay seasoning (optional)
- Prawns
- Green Beans
- ½ cup shredded carrots
- ½ cup chopped cucumber
- 2 hard-boiled eggs, chopped
- 1-2 finely chopped jalapeños (adjust to your spice preference)
- Salt to taste
- Avocado slices (optional, for garnish)
- Lime
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How to Make Mexican Prawn Salad
- Line a large salad bowl, platter, or four individual serving dishes with fresh lettuce leaves.
- In a small bowl, whisk together ½ cup mayonnaise, ¼ cup sour cream, and ½ teaspoon Old Bay seasoning (optional). Set aside.
- In a separate large bowl, gently combine 1 ½ cups cooked prawns (approximately 1 pound), 1 cup cooked black beans, ½ cup shredded carrots, ½ cup chopped cucumber, 2 hard-boiled eggs, chopped, and 1-2 finely chopped jalapeños (adjust to your spice preference).
- Season the prawn mixture with salt to taste.
- Add the prepared dressing to the prawn mixture and gently fold until all ingredients are evenly coated.
- Carefully transfer the salad to the prepared bowl, platter, or individual dishes. Garnish with avocado slices and/or lime wedges as desired and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
19g
Fat
17g
Carbs
4g
