Orange, Avocado And Prawn Salad

Ingredients

1/2 c lemon vinaigrette
2 avocados, peeled, stoned and sliced lengthwise
2 large oranges
500g cooked prawns, shelled and deveined
4 celery stalks, chopped
1 tbsp snipped chives
1 iceberg lettuce
8-10 walnut halves

Method

Pour half the vinaigrette over sliced avocados.

Peel oranges, and cut between membranes to remove skinless segments.

Combine prawns, oranges, celery and chives. Line a bowl with lettuce leaves. Place prawn mixture in centre and arrange avocado slices and walnut halves over it.

Just before serving, pour remaining dressing over salad and toss lightly to combine.

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