Prawn cocktail with zucchini and mint salad

Ingredients

• 1/3 cup (80ml) lemon juice
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• 2 small zucchini (180g), cut into ribbons (see tip)
• 18 cooked medium king prawns (shrimp) (800g)
• 3 radishes (110g), trimmed, sliced thinly
• 1 baby cos (romaine) lettuce (180g), leaves torn
• 1/2 loosely packed fresh mint leaves
• 1 large avocado (320g), cut into small wedges