Prawn Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 lb cooked peeled prawns
• 1 lime, juice of
• 3 tomatoes
• 1 avocado, ripe but firm
• 2 tablespoons hot chili sauce
• 1 teaspoon sugar
• 2/3 cup sour cream (i used fat free sour cream)
• 2 heads little gem lettuce, separated into leaves (i used baby greens)
• salt and pepper
• fresh basil leaf, to garnish
• green bell pepper, cut into strips to garnish

Recipe

• 1 put the prawns in a large bowl,add the lime juice and salt and pepper.
• 2 toss lightly, then leave to marinate.
• 3 cut a cross in the base of each tomato.
• 4 place them in a heat proof bowl and pour over boiling water to cover.
• 5 after 3 minutes, lift the tomatoes out with a slotted spoon and plunge them into a bowl of cold water.
• 6 drain, the skins will have begun to peel back easilly from the crosses.
• 7 skin the tomatoes completely, then cut them in half and squeeze out the seeds.
• 8 chop the flesh into 1/2 inch cubes and add to the prawns.
• 9 cut the avacado in half, remove the skin and seed, then slice the flesh into 1/2 inch chunks.
• 10 add it to the prawn and tomato mixture.
• 11 mix the hot chilli sauce, sugar and sour cream in a bowl.
• 12 fold into the prawn mixture.
• 13 line a bowl with the lettuce leaves, then top with the prawn mixture.
• 14 cover and chill for at least 1 hour, then garnish with fresh basil and strips of green pepper.
• 15 crusty bread makes a perfect accompaniment.