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!

  • 25 mins preparation
  • Serves 6
  • Print


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


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.


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

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