Prawn Salad with Avocado Dressing
1 kg (2 lb) cooked prawns, peeled lettuce cups, tomato,
spring onions, cucumber and any other ingredients you care to add
For the avocado dressing
2 avocados
grated rind and juice of 1 lemon
freshly ground pepper and salt
1 onion, grated
1/4 teaspoon paprika
1 tablespoon olive oil
1/2 teaspoon tarragon vinegar
Wash the avocados and dry. Cut in half lengthwise, remove seed. Scoop flesh
out into basin, mash a little with a silver fork or wooden spoon. Add grated
rind and juice of lemon, pepper and salt, onion, paprika and vinegar Mix. Beat
in olive oil with a wooden spoon, or puree mixture in a blender. Cover and refrigerate
until needed. This makes 3 cups of puree. Put lettuce cups on plates and fill
with prawns. Arrange other salad ingredients attractively around prawns. Serve
salads with dressing poured over, or in a separate bowl so that guests can help
themselves.
Serves 6.