Recipe and photos by Anastasia Zolotarev. Serves: 6-8, as a starter/entrée/shared plate. Spread the fresh salsa mix over and around the iceberg lettuce wedges. Place the peeled prawns onto the other half of the platter. Cut the iceberg lettuce into wedge-shaped pieces and place onto one half of an oval or rectangular platter.Season the salad bowl mix with olive oil and salt and mix through well.Finely slice and dice the red capsicum and also add to the salad bowl.Remove the ends of the green chillies and roughly chop them, as well as the fresh coriander, then place them into the salad bowl.Remove the ends of the shallots and finely slice, transferring it to the salad bowl as well.Cut the cucumbers in half lengthways, then cut each half again into two and then again in two, so that you have 8 slices of cucumber from each one. Prep 15 mins + chilling time Cook 10 mins Serves 4 Step 1 Wrap lettuce in a clean tea towel and lightly shake then place in a plastic bag and chill for 1.Place the radishes in the bowl of water into the fridge to keep crisp and cool while you prepare the other ingredients. To prepare the salad, start by slicing the radishes either with a sharp knife or a mandolin so the slices are thin and almost ‘see through’ and then place into a small bowl with cool water.Transfer the avocado dressing into a mini bowl or jar and place into the fridge to keep cool. For the avocado dressing, blend all of the ingredients together in a food processor until the consistency is smooth and creamy.Prepare the prawns by peeling them, keeping the tails on and placing into a separate bowl.
½ bunch of fresh coriander OR ½ bunch of fresh parsley.5 x shallots stems (both green & white part).Prawns with Iceberg Lettuce Salad & Avo Dressingĭoes anything beat prawns for lunch in the summertime? Anything? Add a simple iceberg salad and a creamy avocado dressing and voilà - lunchtime heaven.
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