Prawn and Avocado Salad

Ingredients

• 500 g raw prawns, peeled
• 2 pieces avocados
• 0.5 pieces cucumber, diced
• 2 pieces little gem lettuce
• 3 tbsp mayonnaise
• 3 tbsp Greek yogurt
• 3 tbsp lemon juice
• 3 tbsp fresh dill, chopped
• 4 dashes Tabasco
• 1 tbsp tomato ketchup

Steps

1. 1
   Bring a pan of well-salted water to a bare simmer, not a boil.
2. 2
   Slide in the prawns and poach 2-3 minutes until just pink and curled into a loose C. A tight O means overcooked.
3. 3
   Drain and plunge straight into iced water, then dry thoroughly.
4. 4
   Whisk the mayonnaise, yogurt, ketchup, half the lemon juice, Tabasco and dill into a dressing and season.
5. 5
   Cube the avocado and toss it immediately with the remaining lemon juice to stop it browning.
6. 6
   Fold the cold prawns and cucumber through the dressing.
7. 7
   Add the avocado last with a light hand, arrange on the lettuce leaves and serve cold.