Salade d’avocat aux tomates et aux crevettes

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Prep time: 10 minutes/-/Serves 4

This is a classic Ivorian light salad that can be served as a quick lunch with bread or can be used as a side salad for a large meal.

Ingredients:
1 large avocado
2 ripe heirloom tomatoes
100g peeled prawns (shrimp)
2 tbsp olive oil
1 tbsp lemon juice
salt and freshly-ground black pepper, to taste

Method:
Whisk together the olive oil and lemon juice with a pinch of salt and black pepper to form a vinaigrette.

Cut the avocado in half, remove the stone and the flesh then cut into slices. Rub each slice with a cut lemon to prevent them from browning.

Blanch and peel the tomatoes then slice them. On a serving plate, make concentric rounds of the tomatoes and avocado. Pile the prawns in the centre. Drizzle over the vinaigrette and serve.

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