The zingy lemon dressing perfectly complements the richness of the avocado and prawns.
500g large prawns
1 tbsp dry chilli
2 garlic cloves, finely chopped
500g mixed salad leaves
1 bunch of radishes cut into thin slices
1 large or 2 small zucchini
3 tbsp chopped basil and parsley
½ cup olive oil
Juice of 1 lemon
1 tbsp white vinegar
1 garlic clove, finely chopped
A pinch of salt A pinch of black pepper
Serve in a large salad plate or bowl and top with avocado and the prawns.
The finely sliced radishes elevate the flavour of the crisp salad, while the creamy avocado supports the succulence of the fried shrimp.