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Marinated Mushroom Prawn & Avocado Cocktail

Yields4 Servings

 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

Combine the oil, vinegar, mustard, sugar and ginger into a screw-top jar, season with salt and pepper. Shake will to combine.


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.


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.

Nutrition Facts

Servings 4