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
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Ingredients
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
Method
Prawn, zucchini and mint salad
- 1Combine 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.
- 2Divide zucchini salad and avocado between 12 serving glasses. Top with prawns and drizzle with any remaining dressing.
Notes
Cut the zucchini into ribbons using a vegetable peeler, V-slicer or mandolin.