A more modern version of the classic prawn cocktail, this recipe is quick and easy to make and is gluten-free and low-calorie too!
1.5kg peeled and deveined prawns with tails intact
1 small radicchio separated into leaves
1 small watercress bunch, rinsed and separated into sprigs
Lemon halves for serving
2 finely chopped green shallots
¼ cup fresh mint leaves
½ cup fresh coriander leaves
¼ cup fresh dill
Flesh of 1 ripe avocado
1tsp apple cider vinegar
2tbsp extra virgin olive oil
1 peeled garlic clove
1 juiced and zested lemon
1. Make the vinaigrette by placing the coriander, dill, mint, garlic and lemon zest in a food processor or blender, processing until finely chopped. Next, add the vinegar, 1 to 2 tablespoons of lemon juice and oil and process until smooth and creamy. Season to taste and add three or 4 tablespoons of water, blending until mixture is smooth.
2. Arrange the radicchio leaves on plates and top with watercress and cooked prawns. Drizzle salad with avocado vinaigrette and serve with lemon halves.