Prawn Cocktail with Zucchini and Mint Salad

Salad

Prep Time: 25 min Total Time: 25 min Servings: 6 Source:

Ingredients

1/3 cup (80ml) lemon juice

1 tablespoon red wine vinegar

2 tablespoon olive oil

2 small zucchini (180g), cut into ribbons (see tip)

18 cooked medium king prawns (shrimp) (800g)

3 radishes (110g), trimmed, sliced thinly

1 baby cos (romaine) lettuce (180g), leaves torn

1/2 loosely packed fresh mint leaves

1 large avocado (320g), cut into small wedges

Description

Warm summer afternoons call for this delicious prawn, zucchini and mint salad – light, fresh, and perfect for the festive season!

Directions

Combine juice, vinegar and oil in a medium bowl. Add zucchini; toss to coat in dressing. Stand for 20 minutes.

Meanwhile, shell and devein prawns, leaving tails intact.

Add radish, lettuce and mint to zucchini; toss gently to combine. Season to taste.

Divide zucchini salad and avocado into six serving glasses; top with prawns, drizzle with any remaining dressing.

Notes

Cut the zucchini into ribbons using a vegetable peeler, V-slicer or mandoline.