Fresh prawn, shaved zucchini, avocado, fennel, basil and hazelnut salad recipe
Dreamy, warm weather eating – this salad from The Bucket List is sweet and delightful.
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What to do
1. Peel the prawns, leaving the tail intact.
2. Preheat the oven to 150°C. Roast the hazelnuts for 10 minutes. Place in a tea towel and rub to remove the skin. Lightly crush the nuts.
3. Shave the zucchini into rounds on a mandolin or with a sharp knife.
4. Cut the fennel in half then shave with mandolin or with a sharp knife.
5. Cut the avocado into small random pieces.
6. Gently mix all the prepared vegetables and herbs, except the dill, in a bowl with the prawns.
7. Dress with the vinegar and oil and season.
8. Plate the salad in one large bowl or distribute individually and garnish with the picked dill.
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