Fresh marinated mushroom, prawn and avocado cocktail recipe. Serve this healthy, light dish as an appetiser or side salad at your next dinner party.
Ingredients
1/2 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
1/4 cup small mint leaves
Crusty bread and lemon to serve
Method
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
