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20 minutes
20 minutes
- 60ml (1/4 cup) fresh lemon juice
- 125ml (1/2 cup) olive oil
- 250.00 ml firmly packed fresh basil leaves
- Salt & freshly ground black pepper
- 1 green coral lettuce, leaves separated, washed, dried, shredded
- 2 avocados, halved, stone removed, peeled, sliced crossways
- 16 (about 320g) medium cooked tiger prawns, peeled with tail left intact, deveined
- Fresh basil leaves, to garnish
- Combine lemon juice, olive oil, and fresh basil leaves in a blender. Blend until basil is finely chopped, then season with salt and pepper to taste.
- Arrange crisp, fresh lettuce on serving plates. Layer slices of creamy avocado and succulent prawns on top. Drizzle the zesty lemon dressing over the dish and finish with a sprinkle of fragrant basil leaves for a beautiful garnish.
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