What you will need

  • 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
  • 1/4 cup dill sprigs
  • 2 tbs extra virgin olive oil
  • 1 tbs lemon juice
  • 2 tsp Dijon mustard

Arrange the avocado, prawns, witlof, chives and dill on serving plates.

Combine the oil, lemon juice and mustard in a small jug. Taste and season with salt and pepper. Drizzle over the prawn salad and serve immediately.

 

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