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Ingredients
- Mix of salad leaves and herbs ie mint, basil, chives, coriander etc
- 1 x Avocado
- 1 sm Mango
- 100 gm Prawns
- 3 x Limes, juice of
- 3 dsh Worcestershire sauce
- 2 dsh Tabasco sauce
- 5 Tbsp. Virgin extra virgin olive oil
- 1 pch Caster sugar
- 4 x Prawns, shells on Balsamic vinegar Lime segments
Directions
- First make the dressing:Put 1tbsp of chives into a bowl and pour in the lime juice, Worcestershire sauce, Tabasco sauce and extra virgin olive oil. Season with salt and pepper.
- Split the avocado in half from top to base. Carefully remove the stone and skin, then slice lengthways and then in half.
- Place in a bowl and pour a little of the lime dressing over the avocado. The acid in the lime will prevent the avocado browning.
- Peel and chop the mango and put into the bowl with the avocado then add in the prawns.
- Top and tail the lime and add in a little zest to the prawn, avocado and mango mix. Remove the pith and take out the flesh. Place knife through the membrane to remove the soft flesh, with no skin or possibly pith.
- Season the fruit with black pepper and salt.
- Take a scone ring and place it in the centre of the plate. Fill the ring with salad leaves and herbs. Flood a little dressing around the ring. Drop 3 drops of balsamic vinegar. Remove ring and place the prawn mix on top.
- Garnish with lime segments and prawns, shell on.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 621g | |
| Calories 1067 | |
| Calories from Fat 798 | 75% |
| Total Fat 89.91g | 112% |
| Saturated Fat 12.69g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 152mg | 51% |
| Sodium 222mg | 9% |
| Potassium 1278mg | 37% |
| Total Carbs 55.44g | 15% |
| Dietary Fiber 16.4g | 55% |
| Sugars 25.32g | 17% |
| Protein 24.97g | 40% |
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