Prawn, zucchini and mint salad

Warm summer afternoons call for this delicious prawn, zucchini and mint salad - light, fresh, and perfect for the festive season!

  • 25 mins preparation
  • Serves 12
  • Print


Prawn, zucchini and mint salad
  • 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


Prawn, zucchini and mint salad
  • 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.

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