Melon With Prawns And Strawberries

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C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
		Starters, Weight watc	4	Servings

INGREDIENTS

1/2		Medium-size avocado
1/2	t	Lemon juice
1		Medium-size, ripe seasonal
		melon i.e. ogen
		cantaloupe or honeydew
1		Celery heart, chopped
4	oz	Strawberries, hulled and
		sliced
8	oz	Cooked, peeled prawns
		thawed if frozen
2		Little Gem lettuces, rinsed
		and torn into pieces
		For the dressing:
8	oz	Strawberries
1	t	Caster sugar
2	t	Olive oil
1	T	Unsweetened orange juice
2	t	Chopped fresh parsley
		Salt and freshly ground
		black pepper

INSTRUCTIONS

Preparation time: 20 minutes           Freezing: not recommended  Peel
and chop the avocado and place it in a mixing bowl. Sprinkle it  with
the lemon juice to prevent it from discolouring.  Halve the melon,
discard the seeds and scoop out the flesh using a  melon baller (or cut
it into cubes). Gently combine the melon,  chopped celery, strawberries
and prawns with the avocado and  refrigerate until needed.  Meanwhile,
puree the dressing ingredients in a food processor or  liquidiser.
Arrange the lettuce on 4 plates and divide the prawn  mixture between
them. Pour the dressing over and serve immediately.  Cook's notes: when
melons are ripe they should 'give' slightly when  pressed at the stalk
end.  Wrap up melons well if storing them in the refrigerator as
otherwise  they will permeate everything around them with their heady
scent.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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