Marinated Mushroom Prawn & Avocado Cocktail

½ cup extra virgin olive oil

2 tbs red wine vinegar

2 tbs Dijon mustard

Pinch caster sugar

2cm piece fresh ginger, peeled, grated

400g button mushrooms, trimmed

6 cos lettuce leaves, shredded

24 cooked medium king prawns, peeled, deveined, tails intact

2 large avocados, peeled, chopped

¼ cup small mint leaves

Crusty bread and lemon to serve

Combine the oil, vinegar, mustard, sugar and ginger into a screw-top jar, season with salt and pepper. Shake will to combine.

Place the mushrooms into a large bowl. Pour over three-quarters of the dressing and toss to combine. Cover and set aside to marinate for 1 hour.

Arrange lettuce over base of a serving platter. Top with prawns, avocado and marinated mushrooms. Spoon over the remaining dressing, scatter with mint leaves, season with salt and pepper. Serve with crusty bread and lemon.

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Marinated Mushroom Prawn & Avocado Cocktail