CURRIED SEAFOOD SALAD

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Curried Seafood Salad image

Based on a recipe from Linda Kearns' cookbook, Eat To Beat Menopause. I serve this as either a light lunch or as a side salad to accompany my husband's Tandoori Chicken.

Provided by mersaydees

Categories     Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 small cauliflower, divided into florets
1 green chili, seeded and finely chopped
3 green onions, finely chopped
salt
1 cup mayonnaise (225g)
1/2 teaspoon garam masala
1/2 teaspoon paprika
1 lb shrimp, cooked and peeled (4 cups or 500g)
1/2 head lettuce
3 fresh cilantro leaves (optional garnish)

Steps:

  • Cook cauliflower in lightly salted boiling water for 5 minutes or until crisp tender. Drain and allow to cool.
  • In large bowl combine mayonnaise, garam masala, paprika, chilli and green onions. Toss in the cauliflower and shrimp (prawns) and stir until coated.
  • Chill until ready to serve.
  • Serve on a bed of torn lettuce leaves with cilantro (coriander) leaves sprinkled over the top if desired.

*** Explore more Curried Seafood Salad Recipes »

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #salads     #seafood     #asian     #indian     #shrimp     #shellfish

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