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Prawn and Avocado Salad with Dill and Lemon & Pepper Vinaigrette


  • 300g gourmet salad mix, washed and dry

  • 2 ripe avocadoes, halved, stoned, peeled and sliced

  • 1kg cooked tiger prawns, peeled and tails intact, deveined

  • juice of 1 lemon

  • 1 tsp mccormick dill leaves

  • 2 tsp mccormick lemon & pepper seasoning

  • ½ cup olive oil


  • 1.

    Arrange salad leaves, avocado, prawns onto a large platter.

  • 2.

    Mix lemon juice, dill, lemon & pepper and oil in a bowl and drizzle over dressing.

  • 3.

    Serve immediately.


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