Ingredients
300gm cooked prawns, deveined, de-headed and de-tailed
1 avocado
1 zucchini
1 green onion
6 truss tomatoes
1 head of gem lettuce
1 handful of baby spinach leaves
1 lemon, juiced
1 teaspoon Dijon mustard
2 tbsp white balsamic vinegar
3 tbsp olive oil
salt & pepper
1 tsp dried parsley
Method
1. Marinate the ribboned zucchini (I use a vegetable peeler) in the lemon juice for 15 minutes or so.
2. Scoop out the avocado and dice into good sized chunks, not too small.
3. Slice the green onion thinly on the diagonal.
4. Quarter the truss tomatoes.
5. Chop the spinach into rough chunks.
6. Tear or chop the gem lettuce into small chunks.
7. In a small jug, whisk the mustard, vinegar and oil, and mix in the parsley. Add salt and pepper to taste.
8. Assemble the salad on a plate, with a base of lettuce, the other ingredients scattered on top, and drizzle the dressing over it all.
9. Serve with a side of crispy roasted potatoes (300gm baby potatoes, halved, tossed in oil, garlic powder, salt, dried oregano and ground paprika, roasted for 1 hour in a 200 degree oven)