- Serves: 4
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Ingredients
½ cup extra virgin olive oil
2 tbs red wine vinegar
2 tbs Dijon mustard
Pinch caster sugar
2cm piece fresh ginger, peeled, grated
400g button mushrooms, trimmed
6 cos lettuce leaves, shredded
24 cooked medium king prawns, peeled, deveined, tails intact
2 large avocados, peeled, chopped
¼ cup small mint leaves
Crusty bread and lemon to serve
Method
1
Combine the oil, vinegar, mustard, sugar and ginger into a screw-top jar, season with salt and pepper. Shake will to combine.
2
Place the mushrooms into a large bowl. Pour over three-quarters of the dressing and toss to combine. Cover and set aside to marinate for 1 hour.
3
Arrange lettuce over base of a serving platter. Top with prawns, avocado and marinated mushrooms. Spoon over the remaining dressing, scatter with mint leaves, season with salt and pepper. Serve with crusty bread and lemon.
Ingredients
½ cup extra virgin olive oil
2 tbs red wine vinegar
2 tbs Dijon mustard
Pinch caster sugar
2cm piece fresh ginger, peeled, grated
400g button mushrooms, trimmed
6 cos lettuce leaves, shredded
24 cooked medium king prawns, peeled, deveined, tails intact
2 large avocados, peeled, chopped
¼ cup small mint leaves
Crusty bread and lemon to serve
