SEAFOOD SALAD WITH VANILLA MAYONNAISE

FOR THE SEAFOOD SALAD:
175g / 6oz cooked peeled prawns (shrimp)
175g / 6oz crabmeat, broken into bite-size pieces
175g / 6oz cherry tomatoes, halved
100g / 4oz cooked calamari or octopus, cut into bite-size pieces
100g / 4oz celery, sliced
50g / 2oz spring onions, sliced
50g / 2oz pecan halves
FOR THE VANILLA MAYONNAISE:
120ml / 4fl.oz. mayonnaise
1 tsp Dijon mustard
1 tsp vanilla extract
lettuce leaves (for serving)

Place all the seafood salad ingredients in large mixing bowl and mix well. Set aside.

Place all the vanilla mayonnaise ingredients in a mixing bowl and mix well.

Add the vanilla mayonnaise to the seafood salad mixture, mix well and refrigerate until ready to serve.

To serve, place the lettuce on a serving platter and top with the seafood salad.

Servings: 4