Wednesday, 3 June 2009

Prawn avocado salad

Prawn Avocado salad

Mixed salad leaves
6 large cooked king prawns
2 hard boiled eggs - cut into wedges
2 avocadoes
½ lemon, juice only
½ tsp salt
¼ tsp freshly ground black pepper
½ tsp extra virgin olive oil

For the dressing
150ml/5¼ fl oz mayonnaise
50ml/1¾ fl oz ketchup
2 dashes Worcestershire sauce
1 dash Tabasco sauce
½ lemon, juice only

1. Arrange salad at bottom of plate
2. Cut the avocados in half, removing the skin and stone. Slice into four lengthways and arrange on a plate.
3. Scatter eggs on top.
4. Toss the cooked, cold prawns in the lemon juice, salt, black pepper, and olive oil and place on top of the avocados.
5. Mix all the ingredients for the dressing in a bowl and drizzle over salad.
4. Serve immediately.

Prawn avocado salad

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