Prawn and avocado salad
1 medium, halved lengthways, thinly sliced
200 g, sprigs picked, washed
1 medium, halved, stone removed, sliced
Cooked king prawns
800 g, peeled, tails intact, deveined
- Combine cucumber and watercress in a large serving bowl. Top with avocado and prawns. Season with freshly ground black pepper.
- Combine juice, oil and mustard in a small jug. Serve salad drizzled with dressing.