Prawn Salad

Photo: flickr user tsuihin - TimoStudios

Ingredients

1 kg (2 lb) cooked medium king prawns, peeled with tails attached

1 red banana capsicum (or 1/2 red 1 medium sized carrot

2 stks celery (choose tender sticks from near the centre)

1 tub alfalfa (looks like alfalfa sprouts in the pic

baby lettuce leaves, washed and crisped

2 firm ripe avocados

1 lrg mango or ½ pawpaw (papaya), peeled and cut into thick sli

Parsley, chopped

1 lemon

1 clv garlic

teaspoon mixed French or German mustard

3 tablespoons oil

salt and freshly ground black pepper

Preparation

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

Cover and refrigerate for 1 hour.

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

(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.

Accompany with wholegrain bread.

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.

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