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