3 tbsp (60 ml) mayonnaise
2/3 cup (150 ml) 1/4 pt low fat natural yogurt
1 tsp (5 ml) snipped fresh chives
1 tsp (5 ml) mild chilli powder
8 oz (225 g) peeled cooked prawns
2 avocados
juice of 1/2 lemon
unpeeled cooked prawns, snipped chives and mint sprigs, to garnish
2/3 cup (150 ml) 1/4 pt low fat natural yogurt
1 tsp (5 ml) snipped fresh chives
1 tsp (5 ml) mild chilli powder
8 oz (225 g) peeled cooked prawns
2 avocados
juice of 1/2 lemon
unpeeled cooked prawns, snipped chives and mint sprigs, to garnish
method
1. Mix together the mayonnaise, yogurt, chives and chilli powder until smooth, then fold in the prawns.
2. Cut the avocados in half, remove the stones and very carefully peel away the skin.
3. Brush with lemon juice. Slice each half straight down in 1 cm (1/2 inch) slices.
4. Place on individual plates, retaining the pear shape.
5. Divide the chilli mixture into 4 and spoon over pears.
6. Garnish each half with a prawn, snipped chives and a mint sprig, then serve.
2. Cut the avocados in half, remove the stones and very carefully peel away the skin.
3. Brush with lemon juice. Slice each half straight down in 1 cm (1/2 inch) slices.
4. Place on individual plates, retaining the pear shape.
5. Divide the chilli mixture into 4 and spoon over pears.
6. Garnish each half with a prawn, snipped chives and a mint sprig, then serve.
serving amount
makes 4
rate this recipe
7.5
out of 10
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