Ingredients
Method
1.Combine juice, vinegar and oil in a medium bowl. Add zucchini; toss to coat in dressing. Stand for 20 minutes.
2.Meanwhile, shell and devein prawns, leaving tails intact.
3.Add radish, lettuce and mint to zucchini; toss gently to combine. Season to taste.
4.Divide zucchini salad and avocado into six serving glasses; top with prawns, drizzle with any remaining dressing.
Cut the zucchini into ribbons using a vegetable peeler, V-slicer or mandoline.
Note
