Prawn and Avo Salad

You Will Need:

Main Dish

8 fresh prawns, peeled, heads removed but tails intact
2 T (30 ml) butter
Ina Paarman's Lemon & Black Pepper Seasoning
2 ripe avocados
juice of half a fresh lemon
1 fresh lemon, cut into slim wedges
watercress or microherbs
Ina Paarman's Creamy Herb Dressing
1 t (5 ml) Ina Paarman's Sun-dried Tomato Pesto

Method:

Pan-fry the prawns in the butter.

Season and leave on one side.

Dice avocados, squeeze over lemon juice.

Arrange avo and prawns on a fish plate, add lemon wedges and watercress.

Drizzle generously with Creamy Herb Dressing mixed with a little Sun-dried Tomato Pesto for a pink colour.

Variation:

Instead of prawns, for a more economical, but still delicious variation, use 2 x 85 g John West Pink Salmon pieces.