Marinated Mushroom Prawn & Avocado Salad

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Serves: 4

  • -½ cup extra virgin olive oil
  • -2 tbs red wine vinegar
  • -2 tbs  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
  • -¼ cup small mint leaves
  • -Crusty bread and lemon to serve


  1. Combine the oil, vinegar, mustard, sugar and ginger into a screw-top jar, season with salt and pepper. Shake will to combine.
  2. 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.
  3. 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.