Prawn Salad

This recipe is a modern Australian low fat low GI cuisine. It can be served as entree, lunch, main or side dish. It is so easy to prepare no cooking expirence is required.

Ingredients

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

Methods

1. Arrange lettuce leaves on a large platter
2. Top with sugar snap peas, cucumber, avocado, radish and prawns
3. Garnish with mint and green onion
4. Combine olive oil and white balsamic dressing in a bowl
5. Season with sea salt and freshly ground pepper
6. Drizzle over salad just before serving