A straight-forward and traditional recipe for a delicious Christmas starter
Ingredients
- For the sauce:
- 4 level tablespoons mayonnaise
- 1 tablespoon tomato ketchup
- Finely zested rind 1 lemon
- Dash of Tabasco sauce
- Salt and ground black pepper
- For the prawns:
- Juice of 1 lemon
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh dill
- 2 avocados, stoned, peeled and sliced
- 300g packet of cooked and peeled king prawns
Method
To make the sauce: Mix together the mayonnaise, ketchup, lemon rind and Tabasco sauce with the seasoning.
Pour lemon juice into a bowl and mix in olive oil and dill, then add avocado and stir to coat in the dressing. Stir in prawns
To serve: Spoon some of the prawn and avocado mixture on to each plate, arrange a few lambs’ lettuce leaves on top, and then spoon on some of the sauce
Garnish with lemon slices and sprigs of dill, and then grind black pepper over the top
Serve immediately
Top tip for making Prawn and avocado salad
Not suitable for freezing.Prepare ahead: The sauce can be made aday in advance and kept in a covered bowl in the fridge. The prawn and avocado mixture can be made 2-3 hours ahead and kept in a covered bowl in the fridge.
