Avocado and prawns are famously good together. Here they are joined by tomatoes and a creamy dressing of lime, yoghurt and coriander gives the combination an elegant new style and exciting taste.
1 large avocado
2 medium tomatoes
200g peeled cooked prawns
For the dressing
A small bunch of coriander
½ cup natural yoghurt
1 teaspoon caster sugar
Salt and black pepper
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Directions Preparation:15min › Ready in:15min
To make the dressing, grate the rind of the lime into a small bowl, putting a little aside for a garnish, then squeeze the juice into the bowl. Reserving a few sprigs of coriander for a garnish, finely chop enough to give 1 tablespoon. Add to the lime juice, then stir in the yoghurt, caster sugar, salt and black pepper. Beat well and put aside.
Halve and stone the avocado, then peel and slice the flesh and arrange on separate serving plates. Squeeze some lemon juice onto the avocado slices to prevent browning.
Slice the tomatoes and arrange with the prawns around the avocado. Spoon over the dressing and garnish with the reserved lime rind and sprigs of coriander.
NUTRIENTS PER SERVING:
good source of vitamins B group, C and E.
EASY DOES IT!
To halve the avocado, cut lengthways round then twist to separate the halves. Carefully stick the blade of a heavy kitchen knife into the stone. Twist to loosen the stone, then lift out.