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Summer Avocado Salad

ingredients

2 ripe avocados
15 ml (1 tbsp) lemon juice
2 grapefruit
1 small lettuce
1/4 cucumber
150 ml (1/4 pt) Vinaigrette
100 g (4 oz) cooked prawns
50 g (2 oz) cooked long-grain rice
1 sweet yellow pepper, seeded
salt and freshly ground pepper

method

1. Peel the avocados. Cut them in half and remove the stones.

2. Cut the flesh in slices and sprinkle with the lemon juice to prevent discoloration.

3. Using a small sharp knife, cut a slice from the grapefruit exposing the flesh.

4. Cut round in strips, removing all the white pith.

5. Cut into each section between the membranes of each slice.

6. At the end you will have segments of grapefruit without skin.

7. Squeeze the juice of the membranes by hand over the fruit.

8. Line the serving dish or dishes with washed, drained lettuce leaves and cucumber slices.

9. Pour some of the Vinaigrette over the grapefruit.

10. Mix the cooked prawns with the rice and remaining dressing.

11. Cut the yellow pepper in thin strips. Retaining some for the garnish, chop the remainder and mix with the rice and prawns. Season well.

12. Arrange the prawn and rice mixture in the dishes on the cucumber and lettuce.

13. Top with sliced avocado and grapefruit and serve garnished with reserved pepper rings.

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