Prawn Salad with Dill & Lemon Pepper Vinaigrette
4
peopleServes
10
minutesPreparation Time
Ingredients
- 300 g gourmet salad mix, washed and dry
- 2 ripe avocadoes, halved, stoned, peeled and sliced
- 1 kg cooked tiger prawns, peeled and tails intact, deveined
- Juice of 1 lemon
- 1 tsp McCormick Dill Leaf Tips
- 2 tsp McCormick Lemon & Pepper Seasoning
- 1/2 cup olive oil
Directions
- Arrange salad leaves, avocado and prawns onto a large platter.
- Mix lemon juice, McCormick Dill, Lemon & Pepper Seasoning and oil in a bowl then drizzle over dressing.
- Serve immediately.
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