| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Starters, Weight watc |
4 |
Servings |
INGREDIENTS
| 1/2 |
|
Medium-size avocado |
| 1/2 |
ts |
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 |
ts |
Caster sugar |
| 2 |
ts |
Olive oil |
| 1 |
tb |
Unsweetened orange juice |
| 2 |
ts |
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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