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When buying calamari, choose small to medium hoods for the most tender result after cooking. To prevent your salad from going soggy, dress it just before you serve.
1. Cut along 1 side of calamari hoods. Put on chopping board, with inside facing upwards. Using a small sharp knife, cut a fine crosshatch pattern, then cut into 4cm squares. Put in a large bowl with juniper berries, lemon zest and 100ml of the oil. Set aside to marinate for 30 minutes.
2. Preheat barbecue grill to high. Drain calamari, add to grill and cook for 3 minutes or until curled and just firm. Transfer to a large bowl and season with salt and pepper. Add lettuce and toss to combine.
3. Thread prawns onto metal skewers. Spray with oil, then add to grill and cook, turning several times, for 3 minutes or until pink and firm.
4. Meanwhile, combine avocado, onion, nuts and mint in a large bowl. Add remaining oil and lemon juice, season and toss to combine. Serve.