Summer salad with grilled vegetables and prawns

Name: Summer salad with grilled vegetables and prawns
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small zucchini; 1 small yellow and red peppers; 2 Garlic cloves; 1 small head Lollo bianco; 16 (à 20 g; without head, in shell) raw prawns; 3 Stem(s) Thyme; 1 TEASPOON + 3 tablespoons oil; 7-10 Tbsp Salt; 5 TABLESPOONS light balsamic vinegar; 1/2 TEASPOON medium hot mustard; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 ripe avocado; 7-10 Tbsp Oil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small zucchini
1 small yellow and red peppers
2 Garlic cloves
1 small head Lollo bianco
16 (à 20 g; without head, in shell) raw prawns
3 Stem(s) Thyme
1 TEASPOON + 3 tablespoons oil
7-10 Tbsp Salt
5 TABLESPOONS light balsamic vinegar
1/2 TEASPOON medium hot mustard
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 ripe avocado
7-10 Tbsp Oil

Directions

1
Wash and clean the zucchini and cut them lengthwise into thin slices. Halve, clean, wash and quarter the peppers. Peel and halve garlic. Clean, wash and pluck the salad into bite-sized pieces.
2
Peel the shrimps, except for the tail fin, and remove the intestines. Wash the shrimps and pat them dry. Brush the grill pan with oil. Grill zucchini and peppers in portions on both sides for 1-3 minutes.
3
Wash the thyme, dab dry and remove the leaves. Remove the vegetables from the pan. Clean the pan. Add 1 teaspoon of oil to the pan. Grill the prawns for 5-7 minutes while turning. Add the garlic halfway through the cooking time and add the thyme at the end.
4
Season prawns with salt. Mix vinegar and mustard, fold in 3 tablespoons of oil. Season dressing with salt, pepper and sugar. Halve the avocado, remove the stone and remove the flesh.
5
Cut the avocado into slices. Place the vegetables, salad and prawns in a bowl and mix with the vinaigrette.