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.

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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