Prawn and Avocado Salad with Dill and Lemon & Pepper Vingarette

Ingredients

• 300g gourmet salad mix, washed and dry
• 2 ripe avocadoes, halved, stoned, peeled and sliced
• 1 kg cooked tiger prawns, peeled and tails intact, deveined
• Juice of 1 lemon
• 1 tbsp Dill
• 2 tbsp Lemon and Pepper Seasoning
• 1/2 cup olive oil

Method

1. 1. Arrange salad leaves, avocado, prawns onto a large platter.
2. 2. Mix lemon juice, dill, lemon & pepper and oil in a bowl and drizzle over dressing.
3. 3. Serve immediately.