Name: Lemony prawns & avocado
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12
Cuisine: British
Ingredients: 4 ripe avocados chopped into small chunks; juice 2 lemons or 4 limes; 12 cherry tomatoes chopped; 4 tbsp snipped chives; good dash Tabasco sauce; 600g large peeled, cooked prawns defrosted and patted dry if frozen; 300g fromage frais; 2 baguettes sliced; olive oil for brushing

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Lemony prawns & avocado

Lemony prawns & avocado

Mary Cadogan

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Serves 12

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 2.4 out of 5.3 ratingsRate

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Make these starters up to two hours ahead and serve in glasses to show off the layers of colour

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Ingredients

Nutrition

Units:

MetricUS

4 ripe avocados

chopped into small chunks
juice 2 lemons

or 4 limes
12 cherry tomatoes

chopped
4 tbsp snipped chives
good dash Tabasco sauce
600g large peeled, cooked prawns

defrosted and patted dry if frozen
300g fromage frais
2 baguettes

sliced
olive oil

for brushing

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Nutrition: per serving

kcal350
fat20g
saturates4g
carbs26g
sugars3g
fibre3g
protein18g
salt1.58g

Method

step 1

Mix the avocado in a bowl with the lemon or lime juice. Add the tomatoes to the bowl with 2 tbsp chives and the Tabasco, then season to taste.
step 2

Divide the prawns between 12 glasses or glass dishes. Spoon over the avocado mixture. Mix the fromage frais with 1 tbsp chives, then season to taste. Spoon over, then sprinkle with the remaining chives. You can now chill for up to 2 hrs before serving. Brush the baguette slices with olive oil and toast on the barbecue to serve alongside.

Recipe from Good Food magazine, July 2009

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A star rating of 2.4 out of 5.3 ratings

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