Layered prawn cocktail salad

METHOD

Step 1

Cut the rockmelon into cubes and place onto baking tray lined with paper towel. Pat dry to remove excess moisture.

Step 2

Make creamy herb dressing by placing all the ingredients in a bowl. Whisk until smooth. Season to taste with salt and pepper.

Step 3

Arrange lettuce in the base of a serving bowl. Top with rockmelon, then cucumber, to form layers. Arrange prawns on top. Top with avocado, onion, dill and chives. Drizzle over a little dressing and serve.

Ingredients 

1 (2kg) rockmelon, cut into 2cm cubes 

1/2 iceberg lettuce, roughly shredded 

2 Lebanese cucumbers, quartered lengthways, thickly sliced 

X2 450g pack of cooked Tassal Aussie Tiger Prawns, peeled with tails intact 

2 avocados, cut into 2cm pieces 

1/4 red onion, thinly sliced 

1/4 cup fresh dill sprigs 

1/2 bunch fresh chives, cut into 3cm lengths 

Creamy herb dressing 

1/3 cup whole-egg mayonnaise 

1/3 cup sour cream 

1 tsp finely grated lemon rind 

1 tbsp lemon juice 

1 tbsp dijon mustard 

2 tbsp finely chopped fresh chives 

2 tsp finely chopped fresh dill