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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.

Fresh prawn shaved zucchini salad

Ingredients

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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.

  • Try more dishes like this at The Bucket List in Bondi.

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