Name: Prawn, zucchini and mint salad
Prep time: 25 min
Total time: 25 min
Yield: 12
Ingredients: 2/3 cup fresh lemon juice; 2 tablespoon red wine vinegar; 1/3 cup australian extra virgin olive oil; 4 small zucchini, cut into ribbons; 6 radishes, trimmed, sliced thinly; 2 baby cos lettuce, trimmed, inner leaves torn; 1/2 cup loosely packed fresh mint leaves; 2 large avocado, cut into small wedges; 36 cooked australian tiger prawns, shelled, deveined, tails left on

Ingredients

2/3 cup fresh lemon juice

2 tablespoon red wine vinegar

1/3 cup australian extra virgin olive oil

4 small zucchini, cut into ribbons

6 radishes, trimmed, sliced thinly

2 baby cos lettuce, trimmed, inner leaves torn

1/2 cup loosely packed fresh mint leaves

2 large avocado, cut into small wedges

36 cooked australian tiger prawns, shelled, deveined, tails left on

Method

1.Combine juice, vinegar and oil in a medium bowl. Add zucchini; turn to coat in dressing. Stand zucchini mixture for 20 minutes. Add the radish, lettuce and mint; toss gently to combine. Season to taste.

2.Divide zucchini salad and avocado between 12 serving glasses. Top with prawns and drizzle with any remaining dressing.