Prawn Salad

Name: Prawn Salad
Ingredients: 2 1/4 pounds king prawns cooked medium, peeled with tails attached; 1 capsicum; 1/2 carrot; 2 celery stks, choose tender sticks from near the centre; 1 alfalfa looks like alfalfa sprouts in the pic; baby lettuce leaves washed and crisped; 2 avocados firm ripe; 1 mango or 1/2 pawpaw, papaya, peeled and cut into thick sli; parsley chopped; 1 lemon; 1 garlic; german mustard or teaspoon mixed French; 3 tablespoons oil; salt; freshly ground black pepper

15 ingredients

7 steps

Ingredients

2 1/4 pounds king prawns cooked medium, peeled with tails attached
1 capsicum
1/2 carrot
2 celery stks, choose tender sticks from near the centre
1 alfalfa looks like alfalfa sprouts in the pic
baby lettuce leaves washed and crisped
2 avocados firm ripe
1 mango or 1/2 pawpaw, papaya, peeled and cut into thick sli
parsley chopped
1 lemon
1 garlic
german mustard or teaspoon mixed French
3 tablespoons oil
salt
freshly ground black pepper

Directions

1

Place the peeled prawns in a powl and pour over the lemon dressing.
2

Cover and refrigerate for 1 hour.
3

Cut the capsicum, carot and celery into fine shreds, then place into a bowl of iced water. Before serving, drain the vegetables and the prawns
4

(but reserve dressing). Peel and slice the avocado and arrange with the fruit, crispy vegetables and lettuce on a large platter or individual plates. Drizzle over the lemon dressing and sprinkle with parsley.
5

Accompany with wholegrain bread.
6

Lemon Dressing:Remove a couple of paper then strips of lemon peel with a potato peeler or sharp knife. Cut into fine strips. Crush the garlic and put into a bowl, stir in the mustar, then add 1 tablespoon lemon juice and the oil.
7

Add a pinch of salt and pepper, mix well, and add the lemon peel.