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Prawn Salad

1 kg (2 lb) medium king prawns, peeled with tails attached
lemon dressing
1 red banana capsicum (or 1/2 red capsicum)
1 midium sized carrot
2 sticks celery (choose tender sticks from near the centre)
1 tub alfalfa sprouts
baby lettuce leaves, washed and crisped
2 firm ripe avocados
1 large mango or 1/2 pawpaw (papaya), peeled and cut into thick slices
Parsley, chopped

Place the peeled prawns in a powl and pour over the lemon dressing.
Cover and refrigerate for 1 hour.

Cut the capsicum, carot and celery into fine shreds, then place
into a bowl of iced water. Before serving, drain the vegetables
and the prawns (but reserve dressing). Peel and slice the avocado
and arrange with the fruit, crispy vegetables and lettuce on a
large platter or individual plates. Drizzle over the lemon dressing
and sprinkle with parsley. Accompany with wholegrain bread.

Lemon Dressing

1 lemon
1 clove garlic
1/2 teaspoon mixed French or German mustard
3 tablespoons oil
salt and freshly ground black pepper

Remove a couple of paper then strips of lemon peel with a potato
peeler or sharp knife. Cut into fine strips. Crush the garlic
and put into a bowl, stir in the mustar, then add 1 tablespoon
lemon juice and the oil. Add a pinch of salt and pepper, mix well,
and add the lemon peel.


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