Avocado with prawns in seafood sauce
2 individual, halved and pitted
Lemon Juice, Fresh
1 individual, shredded, to garnish
12 small, cherry
Fat Free Natural Yogurt
120 g, (6 tbsp)
2 tablespoons, level
Capers, in Brine
1 teaspoons, rinsed and finely chopped (optional)
Prawns, Peeled & Cooked
300 g, cooked, (thawed if frozen)
⅛ teaspoons, level
- Sprinkle the cut surface of the avocados with a few drops of lemon juice. Stand each half on a separate serving dish or plate and garnish with shredded lettuce and cherry tomatoes.
- To make the dressing, mix together the yogurt, tomato puree and capers, if using. Pat the prawns dry with some kitchen paper, then stir them gently into the dressing.
- Pile the prawns and dressing into the avocado halves. Sprinkle with a little paprika or black pepper, then serve at once.