| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Import, New, Text | 2 | Servings | ||
INGREDIENTS
| 1 | Avocado, thinly sliced | |
| 1 | Lemon, juiced + grated peel | |
| 8 | oz | Jicama, julienned |
| 8 | Prawns, cooked peeled | |
| 1/2 | Fresh cilantro, trimmed | |
| 2/3 | c | Yogurt |
| 3 | T | Salsa |
| 1/2 | t | Nutmeg, freshly grated |
INSTRUCTIONS
Sprinkle half the avocado slices with 1 T. lemon juice. Toss gently with jicama and prawns, and divide on 2 salad plates. Put cilantro in blender or processor with other half of avocado, 1 T. lemon juice, and yogurt; buzz to blend. Stir in the salsa, 1 tsp. lemon peel, and nutmeg. Spoon sauce over salads, sprinkle with a few cilantro leaves and serve. Suggested Wine: Frascati, cerveza, fresh lemonade Serving Ideas : warm tortillas, or corn chips, extra salsa, crudites Recipe by: Eight Items or Less - Ann Lovejoy Posted to MC-Recipe Digest by KSBAUM <KSBAUM@aol.com> on Mar 29, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 104
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 4.9mg
Sodium: 231mg
Potassium: 431.5mg
Carbohydrates: 17.6g
Fiber: 6.1g
Sugar: 8.9g
Protein: 5.5g