Photography: Dean Wilmot

By Lucy Nunes

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 15 minutes
Special options: Heart friendly, Kid friendly, Low cholesterol, Low fat, Low GI
Course: Entree, Lunch, Main, Side dish
Favourite flavours: Easy recipes, Salad, Seafood

Prawn salad

INGREDIENTS

1 green oak leaf lettuce, leaves separated, washed
250g sugar snap peas, blanched
1 lebanese cucumber, sliced
1 avocado, diced
4 radishes, sliced
750g cooked prawns, peeled
½ cup mint leaves
1 green onion (shallot), finely sliced
¼ cup (60ml) extra virgin olive oil
¼ cup (60ml) white balsamic dressing

METHOD

1. Arrange lettuce leaves on a large platter. Top with sugar snap peas, cucumber, avocado, radish and prawns. Garnish with mint and green onion.

2. Combine olive oil and white balsamic dressing in a bowl and season with sea salt and freshly ground pepper. Drizzle over salad just before serving.