1 iceberg lettuce or 2 little gem
lettuces, separated into leaves, or assorted lettuce leaves
4 tbsp mayonnaise
4 tbsp soured cream
12 oz cooked prawns, thawed if frozen,
1/2 cup cooked green beans, chopped
1/2 cup cooked carrots, chopped
2 hard-boiled eggs, coarsely chopped
1 drained pickled jalapeno chili, seeded
Line a large salad bowl or platter with
the lettuce leaves. Mix the mayonnaise and soured cream together in a
small bowl and put aside. Combine the prawns, beans, carrot, cucumber,
eggs and chili in a separate bowl. Season with salt. Add the mayonnaise
and soured cream mixture to the prawns, folding it in very gently so
that all the ingredients are well mixed and coated with the dressing.
Pile the mixture into the lined salad bowl or arrange attractively on
the platter and serve.
Pickled jalapeno chili gives a distinctive
spicy flavor to this delicious salad. In Mexico, it is quite usual to
serve such a hearty salad as a separate course.