Prawn & Avocado Salad
- 500g cooked king prawns, deveined, peeled with tails intact
- 1 green Oakleaf lettuce, washed, dried, leaves torn
- 1 ripe avocado, halved, pitted, thinly sliced
- 2tbs finely chopped fresh dill
- 3tbs fresh lemon juice
- 3tbs olive oil
- Salt & black pepper to taste
- 1/4 cup Red Kellys Lemon Myrtle Dressing
Place prawns, lettuce and avocado on 4 serving plates.
Combine dill, lemon juice, olive oil and Red Kellys Lemon Myrtle Dressing in a small jug. Season to taste with salt and pepper.
Drizzle dressing over each plate before serving. Enjoy!