Name: Prawn and avocado with lemon and mustard dressing
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 1 ripe avocado, halved, stoned, peeled, thinly sliced lengthways; 750g cooked tiger prawns, peeled leaving tail intact, deveined; 2 green witlof, ends trimmed, leaves separated; 1 bunch chives, coarsely chopped; 62.50 ml dill sprigs; 36.40 gm extra virgin olive oil; 21.00 gm lemon juice; 11.80 gm Dijon mustard

Prawn and avocado with lemon and mustard dressing

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Prep Time:
15 minutes

Cook Time:

Total Time:
15 minutes

Ingredients:

1 ripe avocado, halved, stoned, peeled, thinly sliced lengthways
750g cooked tiger prawns, peeled leaving tail intact, deveined
2 green witlof, ends trimmed, leaves separated
1 bunch chives, coarsely chopped
62.50 ml dill sprigs
36.40 gm extra virgin olive oil
21.00 gm lemon juice
11.80 gm Dijon mustard

Instructions:

Assemble the avocado, prawns, witlof, chives, and dill on plates. Mix oil, lemon juice, and mustard in a small jug. Season with salt and pepper. Pour over the prawn salad and serve promptly.

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