Avocado with prawns and apple

Avocado with prawns is a classic cold preparation that works well as a starter or light lunch. The creamy avocado, tender prawns and fresh apple are bound together with a light dressing of yoghurt and mayonnaise. Tomato adds colour and freshness; a little chives or dill finishes the dish.

Serves: 4
Preparation: 20 minutes
Cooking: 10 minutes
Total time: 30 minutes

Ingredients

• 2 ripe avocados
• 350 g large prawns, cooked and peeled
• 1 crisp apple, for example Elstar, Granny Smith or Jonagold
• 2 small tomatoes or 8 cherry tomatoes
• 4 tablespoons yoghurt
• 2 tablespoons mayonnaise
• 2 teaspoons lemon juice, plus a little extra if needed
• Small pinch of curry powder
• Small pinch of paprika
• Salt
• Black pepper
• Chives or dill, finely snipped
• A few lettuce leaves, optional
• Toasted bread or baguette, to serve

Preparation

1. Dry the prawns
   Pat the prawns thoroughly dry with kitchen paper.
2. Cut the avocado
   Halve the avocados, remove the stones and carefully scoop the flesh out of the skin. Keep the halved skins if you want to serve the dish in them. Cut the flesh into cubes and immediately mix with a little lemon juice.
3. Cut the apple
   Cut the apple into small cubes. Peeling is not necessary. Also mix the apple with a few drops of lemon juice.
4. Cut the tomatoes
   Cut the tomatoes into small cubes. Remove the wet seed section if desired, so the salad stays firm.

Method

1. Mix the dressing
   Mix the yoghurt with the mayonnaise, lemon juice, curry powder, paprika, salt and black pepper. Taste and season further if necessary. The dressing should be fresh and lightly spiced.
2. Mix the salad
   Mix the prawns with the apple, tomato and dressing. Then gently fold through the avocado so the cubes stay intact.
3. Chill the salad
   Chill the salad for 5–10 minutes if desired, but no longer.
4. Serve the salad
   Serve the salad in the hollowed-out avocado halves, on a lettuce leaf or in small glasses. Finish with chives or dill and, if desired, a small pinch of paprika. Serve with toasted bread or a piece of baguette.