Prawn salad with lemon dressing

A delicious and easy starter to dinner.

Ingredients

300 g	Cooked prawns, large
1	Carrot, julienned
1 cup	Mung bean sprouts, trimmed
1 cup	Watercress, leaves
2 cups	Mesclun leaves

Lemon dressing

1	Lemon, finely grated zest
¼ cup	Lemon juice
3 Tbsp	Extra virgin olive oil
1 tsp	Dijon mustard
1 tsp	Caster sugar

Directions

1. Cut the prawns into bite-sized portions.
2. Combine the carrot, sprouts, watercress and mesclun salad leaves in a large bowl.
3. Whisk the ingredients for the dressing, until the sugar is dissolved. Toss the salad ingredients with the dressing.
4. Pile the seafood and salad on four serving plates.

More of Jan's lemon recipes

Lemon, gin and ginger marmalade

Gluten-free lemon cake