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Melon with Prawns and Strawberries
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 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. |
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