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 peeped 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 round of the tomatoes and avocado. Pile the prawns in the centre. Drizzle over the vinaigrette and serve.
