Prawn Salad

• 2 1/4 pounds king prawns cooked medium, peeled with tails attached
• 1 capsicum
• 1/2 carrot
• 2 celery stks, choose tender sticks from near the centre
• 1 alfalfa looks like alfalfa sprouts in the pic
• baby lettuce leaves washed and crisped
• 2 avocados firm ripe
• 1 mango or 1/2 pawpaw, papaya, peeled and cut into thick sli
• parsley chopped
• 1 lemon
• 1 garlic
• german mustard or teaspoon mixed French
• 3 tablespoons oil
• salt
• freshly ground black pepper

1. Place the peeled prawns in a powl and pour over the lemon dressing.
2. Cover and refrigerate for 1 hour.
3. 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
4. (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.
5. Accompany with wholegrain bread.
6. Lemon Dressing: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.
7. Add a pinch of salt and pepper, mix well, and add the lemon peel.

king prawns, carrot, celery, alfalfa looks, baby lettuce leaves washed, avocados, mango, parsley, lemon, garlic, oil, salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Prawn-Salad-1671025 (may not work)