| Prep Time | 25 mins |
| Servings |
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Ingredients
- 1/3 cup whole-egg mayonnaise
- 1 1/2 tablespoons tomato sauce
- 1 1/2 teaspoons worcestershire sauce
- 1 tablespoon finely chopped fresh chives
- 1 1/2 tablespoons finely chopped fresh dill
- 2 tablespoons lemon juice
- 16-20 cooked medium king prawns peeled
- 50g baby salad leaves
- 2 (about 30cm each) baguettes (french sticks), or similar ends trimmed, cut into 4 even portions
- 1 lebanese cucumber peeled into ribbons
- 1 avocado thinly sliced
Ingredients
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Instructions
- Combine mayonnaise, sauces, chives, half the dill and half the juice in a medium bowl. Add prawns. Toss to coat.
- Combine, lettuce, a drizzle of olive oil and remaining juice in a small bowl. Season with pepper. Toss to coat.
- Cut baguette portions in half, being careful not to cut all the way through. Fill with lettuce mixture, cucumber, avocado and prawn mixture. Serve drizzled with any remaining sauce [from the prawns] and sprinkle with remaining dill.
Recipe Notes
tip: Try replacing prawns with flaked cooked salmon or flaked hot smoked salmon.
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