Prawn salad with baby marrows

Recipe from: 20 May 2015

Ingredients 8
Servings 1
Minutes 00:30


Serving Change
  • 4
    large baby marrows, washed
  • 1
    large ripe avocado
  • 15
    fresh lemon juice
  • 200
    cooked prawns, shelled
  • 125
    homemade coconut oil mayonnaise
  • large handful of baby salad leaves
  • 30
    mint leaves
  • 3
    spring onions, chopped


Use a sharp knife or julienne slicer to cut the baby marrows into noodle-like strips. Peel and de-pip the avocado, cut into slices and drizzle with lemon to prevent it from discolouring. Mix the prawns with the mayonnaise.

To serve
Combine the salad leaves, mint and spring onions, arrange the baby marrow strips on top and season with salt and pepper. Spoon the prawns and avocado on top (or mix everything together if you prefer).

Words and image:
Home magazine

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