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Prawn salad with lemon dressing

Name: Prawn salad with lemon dressing
Yield: 4
Ingredients: 300 g Cooked prawns, large; 1 Carrot, julienned; 1 cup Mung bean sprouts, trimmed; 1 cup Watercress, leaves; 2 cups Mesclun leaves; 1 Lemon, finely grated zest; ¼ cup Lemon juice; 3 Tbsp Extra virgin olive oil; 1 tsp Dijon mustard; 1 tsp Caster sugar

for 4 people

Jan Bilton

Food writer and cookbook author.

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A delicious and easy starter to dinner.

300 g	Cooked prawns, large
1	Carrot, julienned
1 cup	Mung bean sprouts, trimmed
1 cup	Watercress, leaves
2 cups	Mesclun leaves

1	Lemon, finely grated zest
¼ cup	Lemon juice
3 Tbsp	Extra virgin olive oil
1 tsp	Dijon mustard
1 tsp	Caster sugar

Cut the prawns into bite-sized portions.
Combine the carrot, sprouts, watercress and mesclun salad leaves in a large bowl.
Whisk the ingredients for the dressing, until the sugar is dissolved. Toss the salad ingredients with the dressing.
Pile the seafood and salad on four serving plates.

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