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Recipe from Stephanie da Silva

1 kg (2 lb) medium king prawns, peeled with tails attached
(She doesn't say, but I assume the prawns should be cooked first.)
* lemon dressing
1 red banana capsicum - chili pepper (or 1/2 red capsicum)
1 medium sized carrot
2 sticks celery (choose tender sticks from near the centre)
1 tub alfalfa sprouts
baby lettuce leaves, washed and crisped
2 firm ripe avocados
1 large mango or 1/2 pawpaw (papaya), peeled and cut into thick slices
Parsley, chopped

Place the peeled prawns in a bowl and pour the lemon dressing over them.
Cover and refrigerate for 1 hour.
Cut the capsicum, carot and celery into fine shreds, then place into a bowl of iced water.
Before serving, drain the vegetables; strain the prawns reserving the dressing.
Peel and slice the avocado and arrange with the fruit, crispy vegetables and lettuce on a large platter or individual plates.
Drizzle with the lemon dressing and sprinkle with parsley.
Accompany with wholegrain bread.

* Lemon Dressing:

Remove a couple of paper thin strips of lemon peel with a potato peeler or sharp knife.
Cut into fine strips.
Crush the garlic and put into a bowl; stir in the mustard; add 1 tablespoon lemon juice and the oil.
Add a pinch of salt and pepper, mix well, and add the lemon peel.