This simple, delicious take on the traditional prawn cocktail is sure to please!

Ingredients

3 tbsp Pukara Estate Lemon & Lime Mayonnaise

10mL Pukara Estate Red Wine Liqueur Vinegar

Pinch of Pukara Estate Oak Smoked Salt (or to taste)

1 small Iceberg lettuce or butter lettuce, very thinly shredded

1 avocado, mashed and seasoned to taste

1 Lebanese cucumber, sliced into 1cm slices

Method

Chop the cooked prawns into roughly 1cm pieces. Place in a small bowl with the red wine liqueur vinegar, olive oil, mayonnaise, and salt to taste. Combine well and set aside.

Take a slice of cucumber, top with a smear of mashed avocado, a small amount of shredded lettuce leaves, and a dollop of the prawn mixture. Sprinkle with a little salt and a drizzle of Pukara Estate lemon olive oil (optional) before serving.

TIP: Add a squeeze of lemon juice to the mashed avocado to prevent oxidation. You can mix and match your favorite flavored extra virgin olive oil in this recipe—Pukara Estate Lime Olive Oil works well, as does Guava Vinegar for a tropical touch. For a less fiddly or more substantial canapé, use a witlof leaf instead of a cucumber slice to serve!