Prawn and Avocado Salad
This is simple, speedy and delicious! It takes less than 5 minutes!
One avocado (serves two people)
Sauce: Ketchup, mayonnaise, black pepper, garlic granules and lemon juice
Salad: Chopped baby tomatoes, baby leaf salad, balsamic vinegar, olive oil and parmesan cheese (optional).
Defrost the cooked prawns.
Slice one ripe avocado. Peel off the skin, if it is nice and ripe it should come off easily. Take out the stone.
In a cup, mix together equal amounts of ketchup and light mayonnaise. Add some garlic granules, black pepper and a tiny bit of lemon juice.
Place some baby leaf salad on a plate. Add some chopped baby tomatoes, and drizzle some balsamic and olive oil over the salad.
In a bowl, mix the sauce with the prawns.
Place the prawns on the avocado and put it in the middle of the salad.
Sprinkle some grated parmesan over the salad.
Choosing the right avocado
You have to be careful when choosing an avocado. I always feel the top and bottom of the avocado to see if it is ripe. If the top and bottom are soft, it should be ready to eat today or tomorrow. If the entire avocado feels slightly soft, it is ready to eat on the day and probably would be best to use for guacamole. Be careful as if it is very soft it could be rotten. I often buy hard avocados and place them in a brown bag in a warm place for a few days, and use them when they are ripe.