| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
2 |
Servings |
INGREDIENTS
| 1 |
lg |
Avocado; thinly sliced |
| 1 |
sm |
Lemon; juiced + grated peel |
| 8 |
oz |
Jicama; julienned |
| 8 |
|
Prawns; cooked, peeled |
| 1/2 |
bn |
Fresh cilantro; trimmed |
| 2/3 |
c |
Yogurt |
| 3 |
tb |
Salsa |
| 1/2 |
ts |
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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