Prawn, Corn & Courgette Ribbon Salad
As well as being full of goodness, this salad simply tastes great. A combination of creamy avocado with soft ribbons of courgette and the meatiness of prawns gives it a nice mix of textures with the zingy citrus dressing tying it all together.
CITRUS DRESSING
Finely grated zest and juice of 1 lemon Finely grated zest and juice of 1 orange 1 clove garlic, crushed
1 teaspoon honey
¹ ³ cup avocado oil
SALAD
500g raw prawn cutlets, veins removed 2 corn cobs
4 medium courgettes
1 avocado, peeled, pitted and sliced 2 cups rocket leaves
Handful of mint leaves, to garnish
Dressing: Place the ingredients in a screw-top jar. Season with salt and pepper and shake well to combine.
Heat 3-4cm water in a large saucepan. Add the prawns in two batches and gently simmer for 2-3 minutes, to poach. The prawns will turn bright pink when they are cooked. Drain and place in a bowl; pour over half the dressing and set aside to cool completely.
Steam the corn for 3-5 minutes then set aside to cool completely. Use a large sharp knife to shave off the kernels. Place the kernels in a large bowl. Use a mandoline or vegetable peeler to very thinly slice the courgettes; add slices to the bowl.
Add the prawns, avocado and rocket to the bowl and the remaining dressing and toss gently to combine. Taste and adjust seasoning, if necessary. Serve garnished with mint. Serves 4