This is a deliciously different take on the traditional prawn cocktail.

Ingredients

1 dozen cooked prawns, peeled

3-4 punnets cherry tomatoes, quartered (I have used multi-coloured tomatoes for variety)
1-2 Lebanese cucumbers, diced
1 red, yellow or green capsicum (bell pepper), finely diced - or use a mix of all three!
1 red onion, finely diced
1-2 avocado's peeled, de-seeded and diced
2 green onions, finely sliced
Kernels from one corn cob (I didn't use corn in the prawn cocktail in the pics, but I usually add it)
Finely diced pickled Jalapenos (to taste)
OPTIONAL: Handful of coriander (cilantro) leaves, chopped
Butter lettuce leaves, for garnish

Spicy Mexican Salad Dressing

1 punnet red cherry tomatoes or 1-2 tomatoes, chopped
Juice of two limes
1 tablespoon olive oil
1 tablespoon red wine vinegar (if you don't have red wine vinegar, apple cider vinegar and a splash of balsamic will do!)
1-2 teaspoons Tabasco sauce (to taste) or one mild red chilli
1/2 teaspoon salt
1/4 teaspoon black pepper
1-2 Tablespoons pickled jalapenos.
OPTIONAL (for garlic lovers like me!): 1 small clove garlic

Method

Dressing

Place all ingredients in a high speed blender like a Vitamix, and blend until smooth.
Taste the dressing and adjust the seasonings to your taste.

Salad

Place all ingredients in a large bowl and toss to combine.

To assemble

Place in individual bowls or glasses.
Pour dressing over top.
Arrange prawns decoratively around bowl or glass.
Garnish with butter lettuce leaves.

Enjoy!