Recipe

Prawn cocktail with zucchini and mint salad

Since Christmas is all about indulgent fresh seafood, enjoy these delicious prawn cocktails with zucchini and mint salad. Perfect for the warm weather!

  • Serves 6
  • 25 mins preparation

Ingredients

Prawn cocktail with zucchini and mint salad
  • 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

Method

Prawn cocktail with zucchini and mint salad
  • 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.

Notes

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

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