Prawn Salad
By: Anonymous
Published: Saturday, February 13, 2010 - 5:54am

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

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.