Salad Recipes: Prawn 01 by Recipe Cottage

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	Prawn 01

		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.