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Prawn & avocado cocktail
Prawn & avocado cocktail

Ingredients

  • ½ head iceberg lettuce, trimmed
  • ½ small head frisée lettuce, trimmed (or use mesclun greens)
  • ½ cup chervil sprigs
  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 2 avocados
  • 20 cooked medium prawns, peeled and deveined
  • Lemon wedges, to serve
  • Thousand island dressing
  • ½ cup whole egg mayonnaise
  • 1 Tbsp tomato paste
  • 1 Tbsp lemon juice
  • 2 tsp Worcestershire sauce
  • 1 tsp Dijon mustard

Prawn & avocado cocktail

  • Serving size: Serves 4
  • Cooking time: Less than 30 minutes
Method

Place iceberg lettuce leaves in a large bowl. Roughly chop frisée and add to iceberg with chervil, olive oil and lemon juice. Season and toss to combine. Transfer to a large serving bowl or 4 individual bowls.

Combine all dressing ingredients and season to taste.

Halve avocados and remove stones. Peel, then slice lengthways. Arrange avocado over lettuce and top with prawns. Grind over black pepper to season and serve with lemon wedges and dressing on the side.

From Taste magazine, October 2009.

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