• 20ml fresh lemon juice
  • 20ml olive oil
  • 2/3 tbs finely
  • chopped fresh dill
  • Salt & freshly ground black pepper
  • green lettuces, leaves separated, washed, dried, torn
  • 1 ripe avocado, halved, stones removed, peeled, thinly sliced
  • 20 (about 1kg) cooked tiger prawns, peeled leaving tails intact, deveined


  1. Place the lemon juice, oil and dill in a screw-top jar and shake until combined. Taste and season with salt and pepper.
  2. Place lettuce, avocado and prawns on plates and drizzle with dressing to serve.